LEMON TOMATO SAUCE WITH FETA

~ While the Pasta Cooks: 100 Sauces So Easy You Can Prepare the Sauce in the Time It Takes to Cook the Pasta, written by Andrew Schloss with Ken Bookman

1 lb. curly pasta, such as fusilli or rotelle
1 T. olive oil
1/2 medium onion, chopped
1 clove garlic, minced
4 large tomatoes, stemmed and chopped
pinch of cayenne pepper
salt and freshly ground pepper to taste
2 t. chopped fresh oregano or 2 T. chopped fresh basil
juice of 1 lemon
6 oz. feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.

While the pasta cooks, heat the olive oil in a medium skillet over medium-high heat and cook the onion in the oil until softened, about 2 minutes. Add the garlic and tomatoes and cook until the tomatoes bubble vigorously, about 4 minutes. Season with cayenne, salt, and pepper. Toss in the chopped herbs, and cook another minute. Remove from heat and add the lemon juice. Drain the pasta and toss it with the sauce and the feta cheese in a serving bowl.

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