Recipe Corner: Macaroni with Tomatoes and Feta Cheese


By Christine Vartanian Datian


1/2 pound macaroni or angel hair pasta

2 cups fresh tomatoes, seeded and chopped

2-3 cloves garlic, minced

1 medium onion, diced

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1/2 medium green bell pepper, diced

Kosher or sea salt and black pepper

Fresh basil, shredded, as garnish

About 1 cup crumbled Feta or Kasseri cheese, as garnish

Unsalted butter or olive oil

Crushed red pepper flakes or Aleppo pepper




Bring a large pot of lightly salted water to a full boil and cook the pasta until al dente or to choice; drain pasta, keep warm, and set aside.

In a large pan, sauté the garlic, onions, and bell pepper in some butter or olive oil until the onions are slightly browned.  Add the tomatoes, and salt and pepper to taste, stir, and cook on medium to low heat for 10-15 minutes. Add the cooked pasta to the sauce and toss a few times.  Add some of the cheese on top of the pasta and toss again.

Serve pasta in bowls topped with the remaining cheese, shredded basil, a dash of olive oil, and crushed red pepper flakes or Aleppo pepper, if desired.

Serves 4.


*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <>



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