Pasta with Fresh Tomatoes and Feta Cheese

2 tablespoons olive oil
one small onion thinly sliced or chopped
1 large clove of garlic minced
one large, or several small, tomatoes, coarsely chopped
a handful of flat leaf Italian parsley, chopped
200 grams dry of pasta, rigatoni or penne or fusili or shells
100 grams of feta cheese, crumbled or cut into small cubes
salt and pepper

Using a large enough saucepan to accommodate the pasta later, saute the onion and garlic in the olive oil, add the tomatoes and parsley and simmer until soft. Do not overcook, as you want the ingredients to taste fresh.

At the same time, in a separate pot of boiling salted water, cook the pasta according to package directions.

When the pasta is done, drain it and add to the tomato mixture. Grind in some pepper, add the feta cheese, and give it all a good stir. Taste for salt, which it may not need as the pasta was cooked in salted water, and the feta is salty.

Serve in heated bowls. Serves two.

Number of Servings: 2

Recipe submitted by SparkPeople user HOLDINGON2.