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Cook the pasta in boiling water as indicated on the package. Reserve one cup of pasta water taken at the end of cooking.
In a saucepan, brown the onion, garlic and red pepper flakes with olive oil. When the onions are golden, pour in the tomatoes. Stir well.
Add the thyme and rosemary. Season with a generous pinch of salt and black pepper. Then simmer for 20 minutes on low heat. You can simmer the sauce even longer to make it even more concentrated in flavour.
Crumble the feta cheese.
Shortly before serving, add half of the crumbled feta to the tomato sauce. Stir well.
Then, add the cup of pasta water, the cooked pasta and mix well.
Serve with the remaining crumbled feta on top, fresh thyme and a drizzle of olive oil extra virgin.