Peppery Pasta with Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
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