chef: Billy Williams, Deli Manager

2 pounds pasta
1 pound red onions, sliced
2 garlic cloves, minced
1 pound cherry tomatoes, sliced in half
¼ bunch parsley, chopped
¼ pound fresh basil, chopped
¼ pound feta cheese
¼ cup olive oil
2 cups tomato juice
½ cup red wine

Cook pasta until just al dente, toss with olive oil. Saute garlic until just golden, add onions and cook until tender. Add tomato juice and wine. Add cherry tomatoes (just warm through). Toss with pasta. Garnish with feta cheese, parsley, and basil. Makes 8 servings.