Spaghetti with Red and Gold Tomatoes and Feta

SPAGHETTI WITH RED AND GOLD TOMATOES AND FETA

from The San Francisco Chronicle, August 7, 2000

adapted by Jeanne Milligan

serves 8

1 1/2 pounds tomatoes of mixed colors, peeled, halved, seeded and thinly sliced

1/4 cup extra virgin olive oil

splash red wine vinegar

2 garlic cloves, minced

salt and freshly ground pepper, to taste

1 pound spaghetti

24 basil leaves

1/2 pound Greek, Bulgarian or French feta

Combine the tomatoes, olive oil, vinegar, garlic, salt and pepper in a large bowl. Let stand for 30 minutes.

Cook the pasta until al dente in plenty of boiling, salted water. While the pasta cooks, tear the basil leaves into small pieces and add to the tomatoes.

Drain the pasta and transfer to the bowl with the tomatoes. Add the feta, crumbling it as you add it. Toss the pasta well.

This recipe allows for a lot of variations; I add arugula at the last minute, often add a little more vinegar and also use tomatoes unpeeled. Peeling of course is good, but it works without since the tomatoes are room temperature.

A quick, tasty summer dish. Hot spaghetti with a cool sauce makes a great lunch or refreshing dinner on a balmy evening.