1 lg. bunch FRESH basil leaves
12-15 plum tomatoes
5 cloves garlic
1/2 lb. feta (domestic) cheese, crumbled
1 med. onion
1/2 lb. mushrooms
1 bay leaf
A few sprigs of fresh oregano and fresh rosemary (optional)
Olive or canola oil
Salt and pepper to taste
Angel hair pasta or thin spaghetti

(Imported variety/the best - DiCecco).

Mince garlic, onions. Heat 1/8-1/4 cup oil in large cast iron skillet (no aluminum pans). Add garlic, onions and sliced mushrooms to hot oil. dice about 6 tomatoes into small pieces. Chop the remainder in the food processor. Add tomatoes to hot oil in skillet - chop basil leaves with scissors and add to sauces. Add remaining herbs and seasoning to tomato and garlic-mushroom mixture. Simmer on low flame for 20-60 minutes, depending on individual preference (shorter time - produces a sweeter, fresher sauce; longer time - a more traditional sauce). Add water while simmering - to create a thinner sauce, if desired. Cook imported pasta to al dente consistency. Drain - pour sauce over each dish of pasta - crumble generous portions of feta over each serving. Serve with a crisp green salad.