Penne Pasta with Tomato, Herb, and Feta No-Cook Pasta Sauce

Ingredients

• 1 lb. fresh vine-ripened tomatoes, chopped
• 1/2 cup thinly sliced green onion
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped or thinly-sliced basil
• 2 tsp. finely chopped fresh oregano
• 1/4 cup extra-virgin olive oil
• 2 tsp. fresh-squeezed lemon juice
• 3 oz. crumbled Feta Cheese, or more
• Salt and fresh ground black pepper to taste
• 7-8 oz. penne pasta
• Generous amount salt, for pasta water

Directions

1. Cut the tomatoes into pieces and place them in a plastic or glass bowl big enough for both the finished sauce and the pasta.
2. Thinly slice the green onions, chop the parsley, prepare the basil by slicing or chopping it, and chop the oregano. Add all the herbs and green onions to the tomatoes, then pour in the olive oil and lemon juice. Stir just enough to bring everything together.
3. Leave the sauce at room temperature to marinate for 1-4 hours.
4. When it’s time to finish the dish, fill a medium-sized pot halfway with water, salt it generously, and bring it to a boil.
5. As the water heats, crumble 3 oz. Feta cheese and mix it into the tomato sauce.
6. Once the water is boiling, add the pasta and stir. Lower the heat so the water keeps a gentle boil, then cook the pasta until it is just barely al dente. For Dreamfields pasta, this was 9 minutes, but use the timing on your package as your guide.
7. Set a colander in the sink and drain the pasta. Leave it for 1-2 minutes to cool slightly, then fold it into the sauce.
8. Add salt and fresh-ground black pepper to your taste, and serve right away.