Farfalle with Feta and Tomatoes

I discovered this recipe in the 24hr newspaper out here in Vancouver, BC.
I have adapted it; as it originally called for yellow tomatoes. Everyone that I have made it for loves it and asked for the recipe. My best friend Jan makes it for her family all the time. It is quite easy and very  delicious! Now happy to share, and hope you'll love it too!  (serves 4)

Ingredients:
4 cups farfalle pasta
2 tblsp Olive oil
1/4 cup chopped Shallots
2 tsp Garlic, minced
1/4 tsp Hot Pepper flakes
1 can (400ml) Diced Tomatoes
1/4 cup sliced fresh Basil
1/4 cup chopped fresh Parsley
1 tsp Sea Salt
1/4 tsp Black Pepper
1/2 cup Feta Cheese, crumbled

Directions:
In a pot of boiling water, cook the pasta 7-9 mins until tender but firm. Drain.
Meanwhile, in non-stick frying pan, heat the oil over medium heat; cook the shallots, garlic and hot pepper flakes for 2-3 mins. Stir in the tomatoes (with juices), basil, parsley, salt & pepper. Simmer 2-3 mins. Add the drained pasta to the sauce (or vice-versa). Stir in the Feta cheese and serve.