Contributed by pup
It must be late summer. Put a large pot of water on to boil. Put a smaller pot of water on to boil. Go into the garden (or to the farmer's market) and pick 5-6 very ripe romas and a few large basil leaves. Heat the oil over medium heat, add the garlic and saute for few seconds. Remove from heat and set aside.
(**If you don't like garlic bits in your pasta you can just lightly crush the cloves before sizzling them for a minute in the oil and discard them before proceeding.)
When the water in both pots is boiling, put the pasta in the large pot with a handful of SALT and boil til just al dente. Meanwhile, drop the tomatoes in the other pot of boiling water for a few seconds to split the skins, then peel, seed and chop them up. Drain the pasta quickly and toss with the warm olive oil. Add the feta to the oil coated pasta and toss. Add the tomatoes and toss again. Season to taste with salt and the pepper of your choice (Usually the feta is plenty salty and all you need is pepper.) Chiffonade the basil and sprinkle lavishly over the top. Serve immediately.
This page last updated 10/19/2001