"Angel Hair Pasta with Tomatoes & Feta" by Elizabeth Kingston

- 2 tbs. olive oil

- 1 medium onion, thinly sliced

- 2 cloves garlic, minced or pressed

- 8 oz. angel hair pasta

- 1 lb. firm-ripe Roma tomatoes, cored and chopped

- 1/3 cup chopped fresh basil leaves

- 1/4 cup chopped fresh parsely

- salt and pepper

- 4 oz. crumbled feta cheese

1. In a 4-5 qt. pan, bring 2-3 qt. of water to boil over high heat.

2. Meanwhile, in a wide frying pan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, until onion is soft (3-4 minutes).

3. Add pasta to boiling water. Cook, uncovered, stirring often, until barely tender to bite (3-5 minutes). Or cook pasta according to package directions.

4. Add tomatoes to pan with onion mixture and stir just until warm (about 2 minutes). Stir in basil and parsley, heating just until basil is wilted (about 30 seconds).

5. Drain pasta well and pour into a wide, shallow bowl. Season tomato mixture with salt and pepper to taste; spoon over pasta, then sprinkle with cheese.