Pennette with feta and tomatoes

This is a great recipe for a “straw widower” – a husband left alone by a traveling wife, usually with a fridge full of incongruous ingredients – it’s quick and simple, and really fills you up. Of course it could just as easily make the main course of an impromptu dinner party. The tangy flavors go well with a nice dry white wine, but an ice cold lemonade would do just as well.

Ingredients (four servings)

  • 16 oz. (about 500g) bag of hard semolina pennette (or any other pasta in a pinch)
  • 2 medium onions
  • 1 clove garlic
  • 8 oz. (about 200-250g) hard feta cheese (both cream cheese and farmer’s cheese will work more or less, though you’ll have to add additional salt)
  • 4 plum or similar tomatoes

Bring a pot of lightly salted water to a boil, add the pasta and let it cook until it is al dente – cooked but still quite firm. While it is cooking, slice the onions thinly and glaze them in a large skillet over a medium-low flame. Slice or press the garlic and add it to the onion once it begins to caramelize, then turn off the flame, being careful not to overcook the garlic. When the pasta is done, drain and place it in the pan with the onion, and crumble in the feta. If your skillet is not big enough, use a separate bowl. Mix well, until the cheese becomes creamy and coats the pasta. Serve with plum tomato wedges for color and extra zing.


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