Char says: "My brother gave me this recipe, makes a nice pasta or side dish."

5 ripened tomatoes (3 cups)
½ C fresh arrugla (may substitue parsley or spinach)
1 clove garlic (or increase amount to taste)
½ C virgin olive oil
1 Tbsp. Classico Sun Dried Tomato Spread (or increase to taste)
1 Tbsp. Classico Basil Pesto Spread (or increase to taste)
1 package (8 oz.) Athenos Basil and Tomato feta cheese (crumbled)
1 package (8 oz.) Athenos Garlic and Herb feta cheese, (crumbled)
1 package (12 oz.) package of Penne Regatti pasta

Bring two quarts of water to a boil.

In a bowl, dice the tomatoes to about 1/4 inch. Chop arrugla. Add the two tablespoons of spread and mix.

In a small frying pan add the olive oil. Peel and thinly slice the garlic cloves and add to the olive oil. Cook until slightly brown. Remove from heat and add to tomatoes.

Add pasta to boiling water and cook per package instructions (12-15 min). Drain and put about 1/4 of the pasta in a large bowl. Add about 1/2 package of one of the feta cheeses, add another 1/4 of pasta then more cheese until all is in the bowl. Stir pasta to melt cheese.

Spoon pasta onto serving plate. Spoon tomato mixture over pasta (you can sprinkle on some parmesan cheese if desired).

Four servings — except when he makes it, then it's one serving :).