Bring a large pot of water to a boil and season generously with salt.

Slice onion into thin half-moons. Heat 1 tablespoon of olive oil over medium heat and cook for 1 minute.

Add penne pasta to boiling water, stir well a couple of times, and cook for 9 minutes — we’ll finish it in the sauce in the final step.

When draining, carefully reserve 1 cup of pasta cooking water.

Add ground turkey to the onion in frying pan and cook for 3–4 minutes, stirring and breaking up any clumps, until almost cooked through and lightly browned.

Add Greek spice blend to the meat, a very small pinch of salt, season with black pepper.

Add strained tomatoes, mix well.

Carefully pour in half a cup of pasta cooking water, cover, and simmer for 6–7 minutes.

Add pasta to the sauce and cook for another couple of minutes, so it absorbs the flavors and finishes cooking.

Taste and adjust the salt at the end. If the sauce tastes a bit sour, add a pinch of sugar or a few drops of honey or syrup. Season with black pepper to taste.

You can fold feta into the pasta right in the frying pan so it softens slightly and adds a brighter note, or crumble it over the plates when serving.