4 tablespoons olive oil
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Grated Parmesan
pasta, e, fagioli

1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
1 12-ounce package cherry tomatoes
2 tablespoons chopped fresh oregano, divided

1 pound castellane (long oval shells) or penne pasta
pasta, vegetables, feta

1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup olive oil
1 cup grated Parmesan

1 cup whipping cream
1 pound capellini or spaghetti, freshly cooked
pasta, alfredo, pesto