Mostaccioli with roasted red pepper sauce

Yield: 1 Servings

Measure Ingredient
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:
½ cup Water
\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 by christi@... (Christi Wilson) on 1995b, .

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