• 1 lb. package vermicelli or angel hair pasta
• 1/4 Cup olive oil
• 1 TB. PARSLEY
• 1 tsp. CRACKED ROSEMARY
• 1 tsp. WHOLE LEAF SAGE
• 1 tsp. CALIFORNIA BASIL
• 1/2 tsp. MARJORAM
• 1 pint cherry tomatoes, quartered
• 1/2–3/4 Cup good black olives, coarsely chopped
• 1-2 TB. balsamic or red wine vinegar
• 1 Cup feta cheese, crumbled (one standard grocery store shrink wrapped square of feta cheese makes about 1 cup of crumbles)
• 1/4 tsp. CALIFORNIA CRUSHED RED PEPPERS (optional)

Bring a large pot of water to a boil. While the water for the pasta is heating, mix olive oil, PARSLEY, ROSEMARY, SAGE, BASIL and MARJORAM together and let stand for 5 minutes. Wash, then quarter the cherry tomatoes, and chop the olives if you have whole ones. Cook the pasta according to the package directions, which is usually only 5 minutes or so for angel hair pasta. When the pasta is almost done cooking, add the vinegar, feta cheese, olives and tomatoes to the oil and mix lightly. Drain the pasta and rinse briefly. Toss the pasta and sauce together. Sprinkle with CRUSHED RED PEPPERS if desired. Serve with crusty French bread.

Serves: 4 for lunch or 6 as a side dish.

Prep. time: 10 minutes.

Cooking time: 10 minutes.