1 lb. fresh vine-ripened tomatoes, chopped (about 2 cups chopped tomatoes)
1/2 cup thinly sliced green onion
1/4 cup chopped flat-leaf parsley
1/4 cup chopped or thinly-sliced basil
2 tsp. finely chopped fresh oregano
(You could vary the fresh herbs, depending on what you have. The original recipe used dill, which I tried, but I preferred it with basil. Mint also might be good.)
1/4 cup extra-virgin olive oil (use a good quality olive oil for this recipe)
2 tsp. fresh-squeezed lemon juice
3 oz. crumbled Feta Cheese (or more)
salt and fresh ground black pepper to taste (I used a lot of pepper, but not much salt)
7-8 oz. penne pasta (I used 1/2 box Dreamfields penne.)
generous amount salt, for pasta water

Chop tomatoes and put into plastic or glass bowl that’s large enough to hold all the sauce and pasta. Slice green onions, chop parsley, slice or chop basil, and chop oregano and add to tomatoes. Add olive oil and lemon juice and stir a few times to combine. Let sauce marinate on the counter for 1-4 hours.

When you’re ready to serve the pasta, fill a medium-sized pot half full with water, add a generous amount of salt, and bring to a boil. While you’re waiting for the water to boil, crumble 3 oz. Feta cheese and stir into pasta sauce.

When water boils, add pasta, stir, reduce heat to a low boil and cook until pasta is barely al dente. (This was 9 minutes for the Dreamfields pasta I used, but check the package for cooking times.)

Drain pasta in a colander placed in the sink, let cool for 1-2 minutes, and then stir into sauce. Season to taste with salt and fresh-ground black pepper and serve immediately.

http://kalynskitchen.blogspot.com/2010/08/recipe-for-penne-pasta-with-tomato-herb.html