1 lb penne pasta
1 TBS olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halfed
1 TBS capers, drained
1/2 cup crumbled feta (or goat cheese - that is what we had on hand)
2 TBS finely chopped fresh mint
salt and pepper to taste
- Cook past as directed. Drain and set aside.
- Heat olive oil in a skillet. Add onion and garlic and sauté about 4 minutes.
- Add tomatoes and cook until just soft, about 2 minutes.
- Add capers and cook for one more minute.
- Remove from heat and stir in feta (if using goat cheese, skip this step and top the past with it at the end, to avoid it melting) and mint.
- Season with salt and pepper.
- Spoon sauce over past to serve.
