The Tea Cup Tortoise

What you Need:

2.5 handfuls shell pasta (or whatever you prefer)
.5 roma tomato in small cubes
.5 vine tomato in small cubes
.5 small/med onion chopped fine
4 lg garlic cloves (chopped really fine or minced) - or however much you’d prefer, clearly I love garlic.
2 glugs olive oil
3 to 4 twists of sea salt (we have a grinder, shakes work too)
2 to 3 twists of fresh black pepper (see above parentheses)
6 lg basil leaves, or small handful of little ones. Sliced fine widthways.
1 or 2 tbsp crumbled feta.

What you need to do:

Cook your pasta approx 6 to 6.5 minutes till almost perfect aldente.
Drain pasta and set aside. keeping a tiny amount of the pasta water in the pot.
Pot goes back on stove, and insert olive oil. Let pot warm up a little, and toss in both garlic and onion.
Let the onion and garlic warm up and smell really good. Then toss in your tomato.
You want to let these mix together and get soft, but not mushy. toss in the basil, salt and pepper and let that warm up about half a minute.
Toss in your pasta and mix all together. Stirring every minute or so, till the pasta begins to soak up some of the tomato-y juices. Then crumble in your feta and let that mix in too.

serve your pasta when everything is mixed and melded and you just can’t wait any longer.

** NOTE: I could have used some more garlic, it wasn’t potent enough for me. Also I think next time a teeny splash of a white wine would have gone well in at the tomato stage.

Let me know if it works for you, or how your variations go!
Recipes are made to be played with, not adhered to as law - someone had to make ‘em up in the first place right?!

Makes one serving. Also, no photo because my camera is with my mom in ontario still, and .. well… I ate it too fast :)