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 rec.food.recipes by christi@... (Christi Wilson) on 1995b, .