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.

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