I can't believe it's been 2 years since my last posting.  You may have noticed I changed the name of the blog to: "From the kitchen of Catarina Maisano".  This is my beloved grandmother, and the majority of recipes I treasure come from her kitchen and her mother's kitchen. When my Nona was cooking, everything was measured by the pinch, handful or by judging the consistency of the item your making.  I don't remember seeing measuring spoons or even a measuring cup in her kitchen.  Luckily today, we have some accurate measurements.

The recipe I'm going to share today is as quick and easy as it gets.   



1 pound angel hair pasta
3 tablespoons olive oil
1 small onion, minced
1 teaspoon garlic, minced
3 cups tomato, peeled and chopped*
1/2 cup basil, firmly packed
4 ounces feta cheese

1.    In a large pot boil 5 qt of salted water.  Cook the angel hair pasta for 2 minutes.  (Angel hair pasta is very thin and will cook rapidly) 

2.    In another small sauce pan, add olive oil and warm gently.  Saute the finely minced onions and saute for approximately 3 minutes, or until translucent.  Add garlic and continue to saute for another 2 minutes.

3.    Add chopped tomatoes and salt & pepper. If you want more of a sauce you can add a couple of tablespoons of the pasta water.

4.    Add basil continue cooking for another minute.  Your pasta should be done about the same time the sauce is ready.

5.    Drain the pasta and put into a serving bowl.  Top with the sauce.  Garnish with additional chopped basil and feta cheese.

*To peel tomatoes easily, simply put them in a boiling pot of water for a few minutes.  When you see the skin break remove them from the water.  Put the tomatoes in an ice bath to cool them quickly.  Now you can easily peel the skin.