Name: Peppery Pasta with Feta Cheese
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large red bell pepper, diced; 1 large green bell pepper, diced; 6 large garlic cloves, chopped; 1 cup thinly sliced stemmed drained peperoncini (about one 16-ounce jar); 1/2 cup chopped fresh basil or 2 tablespoons dried; 1 28-ounce can Italian plum tomatoes with juices; 1 pound bow-tie pasta, freshly cooked; 8 ounces feta cheese, coarsely crumbled

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons olive oil

1 large red bell pepper, diced

1 large green bell pepper, diced

6 large garlic cloves, chopped

1 cup thinly sliced stemmed drained peperoncini (about one 16-ounce jar)

1/2 cup chopped fresh basil or 2 tablespoons dried

1 28-ounce can Italian plum tomatoes with juices

1 pound bow-tie pasta, freshly cooked

8 ounces feta cheese, coarsely crumbled

Preparation

Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté 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.