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.

TagsPasta Bell Pepper Vegetable Canned Tomato Tomato Feta Cheese Dairy Starter Dinner Nut Free Vegetarian Easy Weeknight Meals Bon Appétit

Recipe notes

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