Peppery pasta with feta cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Red bell pepper; diced |
| 1 | large | Green bell pepper; diced |
| 6 | larges | Garlic cloves; chopped |
| 1 | cup | Thinly sliced stemmed drained peperoncini; (about one |
| ;, 16-ouncejar) | ||
| ½ | cup | Chopped fresh basil or 2 tablespoons |
| ; dried | ||
| 1 | can | Italian plum tomatoes with juices; (28-ounce) |
| 1 | pounds | Bow-tie pasta; freshly cooked |
| 8 | ounces | Feta cheese; coarsely crumbled |
Directions
Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Saute until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.
Serves 6.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.