3 T. olive oil
1 onion, peeled and chopped
3 cloves garlic, minced
1 lb. angel hair pasta
2 lbs. firm-ripe Roma tomatoes, cored and coarsely chopped
3/4 c. chopped fresh basil leaves
1/2 c. chopped fresh parsley
1/2 lb. feta cheese, crumbled
salt and pepper to taste
Bring 3 to 4 quarts water to a boil for the pasta. In a large skillet over medium heat, sauté onion and garlic in oil until soft, about 5-7 minutes. Add pasta to boiling water and cook, uncovered, until barely tender. Drain and put into wide, shallow bowl. Meanwhile, add tomatoes to onions and stir until hot. Stir in basil and parsley. Season with salt and pepper to taste. Pour tomato mixture over pasta. Toss gently, adding feta cheese crumbles. Serve hot or cool.
Recipe Note:
This is a great dish for hot weather-quick, easy and light. Serve with a simple salad and crusty French bread.