tomato feta pasta

all quantities are rough estimates. this dish is an art, not a science.

1 yellow onion, or 4 shallots, diced
2 cloves garlic, pressed, or finely minced
decent olive oil
red pepper flakes (optional)
4 medium tomatoes, chopped into small chunks
8 oz good feta, preferably packed in brine, crumbled**
freshly ground black pepper
fresh basil chiffonade

If serving with pasta, start the water before you do any prep work. By the time you're done chopping, the water should be hot enough to add the pasta. The sauce doesn't take long to make but it does require frequent attention. We like thin spaghetti or angel hair with this sauce, but smaller pasta like penne works too.

Heat olive oil in a good sized skillet over medium high heat until shimmering, then add onion, stir for a minute, turn down heat to medium, and add garlic. Stir frequently so garlic does not turn brown. Throw in red pepper flakes to taste.

When onion and garlic are soft, add tomatoes including any juices they produced when chopped. cook for another few minutes until tomatoes begin to soften. Turn heat to low, add feta, stir gently. Cook at least long enough to warm the feta through, but keep an eye on it as the feta chunks will break down quickly.

Remove from heat, add black pepper to taste. Serve over pasta, sprinkling basil on top.

**Good feta makes or breaks this sauce. I have been fond of a certain goat-sheep's milk imported blend from the DeKalb Farmers Market, but they don't seem to have it anymore. The Pastures of Eden feta from Trader Joe's is a very good alternative. It's not cheap, but has the right blend of creamy, tangy, and salty; and we consistently prefer it to other more expensive feta from Whole Foods.