In a pot, heat 4 tbsp. of olive oil. Saute the onions for 2-3 minutes until soft. Add the garlic, cherry tomatoes, a bit of salt and freshly ground pepper and sauté for 3-4 minutes.
Add the paprika and tomato paste and saute for 1-2 minutes. Toss in the grated tomatoes, the sugar and oregano, lower the heat and simmer the sauce for 12-15 minutes. At about the middle of the cooking time, add the sun-dried tomatoes.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Extrafino No12. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and add it to the pot with the sauce. Stir gently and remove from heat.
Serve the pasta hot, sprinkled with crushed Feta cheese.