Meatless Monday: Mediterranean Onion Pasta

  
Mediterranean Onion Pasta
1 lb. penne
4 T. olive oil, divided
1 large red onion, sliced thin
1 large yellow onion (not sweet), sliced thin
3 plum tomatoes, diced
1 c. pitted kalamata olives
1 t. capers
Dash red chile flake
½ c. chicken stock
½ c. feta cheese
¼ c. grated parmesan
Bring a large pot of water to a boil, add salt, then boil pasta according to package instructions. Drain.
In a large saucepan over medium heat, heat 2 T. olive oil. Add sliced onions, then reduce heat to medium low, and stir often, until caramelized, about 25 minutes. When golden brown, add tomatoes, olives, capers and red chile flake.  Add in pasta and start to combine, adding in chicken stock. Off heat, add cheeses. Serve with a green salad.