Ingredients:

•  12 medium roma tomatoes -- peeled, seeded & diced
•  1 tablespoon olive oil
•  4 cloves garlic — minced
•  1/2 cup white wine
•  1/2 cup homemade vegetable stock or substitute low sodium canned chicken broth
•  1/4 cup basil, chiffonnade (sliced) loosely packed
•  20 each calamata olives — pitted & slivered
•  3 ounces french feta cheese — crumbled
•  10 ounces fresh angel hair pasta — cooked al dente
•  2 tablespoons parmesan cheese — freshly grated
•  2 tablespoons pine nuts — lightly toasted

In a preheated sauté pan over medium heat add olive oil, tomatoes and garlic, cook for one minute. Deglaze with white wine and vegetable stock and reduce by half. Add basil, calamata olives, feta cheese and simmer for one minute. Add freshly cooked angel hair pasta. Toss to distribute ingredients. Divide between two bowls, top with parmesan cheese & pine nuts.

Serves Two.

•  Mediterranean Pasta
•  Pear & Pomegranate Salad with Walnut Vinaigrette and Balsamic Glaze
•  Pumpkin Cheesecake with a Chocolate Hazelnut Crust
•  Asparagus Salad with Meyers Lemon Vinaigrette
•  Monterey Bay Halibut with a Smoked Salmon Crust
•  Beet Salad
•  Black Beluga Lentil Soup
•  Pumpkin Creme Brulee