In a shallow pot, heat 2 tbsp. olive oil and sauté the shrimps for 2-3 minutes, sprinkled with salt and pepper to taste. Transfer the shrimp to a plate.
In the same pot, add another 3-4 tbsp. olive oil and sauté the onion for 2-3 minutes until soft. Add the garlic and bukovo and sauté for 1 minute. Pour in the wine and let the alcohol evaporate.
Add the tomatoes, some salt, freshly ground pepper, sugar and oregano and allow the sauce to simmer over medium to high heat for 8-9 minutes until it thickens. Lower the heat, add the shrimp to the sauce and the crushed feta cheese and stir gently, letting it boil for 2-3 minutes.
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 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 a bit of fresh oregano.