Yield: 1 Servings
|1 pack||(16-ounce) mostaccioli or other pasta|
|1 medium||Onion, chopped|
|2 tablespoons||Olive or vegetable oil|
|2 \N||Cloves garlic, crushed|
|1 \N||Jar (7-ounce) roasted red peppers, drained and chopped (about 2/3 cup)|
|¼ cup||Chopped, pitted ripe olives|
|¼ cup||Chopped fresh basil|
|1 can||(8-ounce) tomato sauce mixed with:|
|\N \N||Freshly ground black pepper|
|1 pack||(8-ounce) feta cheese (2 cups), divided|
~St. Louis Post-Dispatch, January 30, 1995 Cook pasta in boiling water according to package directions.
Meanwhile, in medium skillet, saute onion in oil until translucent. Add garlic; cook 1 minute, stirring frequently. Add roasted red peppers, olives, basil and tomato sauce mixture. Add black pepper to taste. Stir in about 2 ounces (½ cup) crumbled feta cheese.
Toss cooked, drained pasta with sauce. Garnish each serving with some of the remaining feta cheese. Serve with a salad and crusty French bread.
Yield: 6 to 8 servings.
If desired, steamed broccoli, zucchini and/or thinly sliced carrots can be added to the sauce.
Posted to rec.food.recipes by christi@... (Christi Wilson) on 1995b, .