Tomato, Basil and Feta on Penne

Today we had the good fortune to go to a farmer's market. Included in my many purchases were some juicy tomatoes. For dinner tonight, I wanted to do something with the tomatoes and the gorgeous basil that is multiplying like crazy on my back porch. I made this pasta dish, and it is summer on a plate!

The great flavors of garlic, tomato, fresh basil and feta cheese combine to give you something different to put on that pasta of yours. (Aren't you so sick of marinara. Enough already!) We always have feta on hand. As we always say in our family, "Feta makes it betta."

This recipe is so simple and so delicious. You can eat it hot or cold (think summer buffet), although tonight we had it warm with some grilled lemon chicken, salad, and corn-on-the-cob. It was my first time making it, but it won't be my last.

Tomato, Basil, and Feta on Penne

2 cloves garlic, crushed

2 T olive oil

2 cups tomatoes, seeded and chopped

1/2 pound penne pasta

3 T chopped fresh basil

1 cup chopped feta cheese

Cook penne according to pasta. Meanwhile, warm olive oil in saute pan. Saute garlic for a minute or two (do not let it brown). Add chopped tomatoes. Let it simmer for 5 to 10 minutes so the natural juices come out. Season with salt and pepper. Once penne is cooked, drain and toss with tomato mixture. Add fresh basil and pasta. Toss to combine.

Veggie Pasta - Simple Abundance Style

The book "Simple Abundance," by Sarah Ban Breathnach, is one that I find myself visiting quite often. It reminds me to be grateful for each day.

My favorite parts of the book are what she calls "Joyful Simplicities." She gives ideas about how to celebrate each month throughout the year, based on the weather, available foods, holidays, etc.

I was recently inspired by her July 10 entry titled "Kitchen Mysticism." Here she explains that through cooking, you mix food with love and emotion to create a sense of balance in your home.

Here's her recipe for this delicious Veggie Pasta. I used regular tomatoes and eggplants, and I didn't have any fresh oregano or yellow peppers, but it still came out excellent. The slow cooking brings out the sweetness of the vegetables.

"Slice red and yellow bell peppers, tiny eggplants, and zucchini into strips. Chop red onions, fresh basil, oregano, and Italian plum tomatoes. Saute slowly in good olive oil and minced garlic until the vegetables are soft. Take a sip of wine. Add penne pasta to boiling water for six minutes. Grate fresh Parmigiano-Reggiano cheese...Call everyone to the table. Stop to give thanks. Offer a toast and a thanksgiving for good health, love, companionship, delicious food, and a moment of contentment. A day fully lived, simply abundant."