Peppery Pasta With Feta Cheese Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Red bell pepper | 1 Large, diced | |
| Green bell pepper | 1 Large, diced | |
| Garlic | 6 Clove (5gm), chopped | |
| 1 cup thinly sliced stemmed drained peperoncini | ||
| Chopped basil | 1/2 Cup (16 tbs), dried | |
| 1 28 ounce can Italian plum tomatoes with juices | ||
| Pasta | 1 pound | |
| 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.
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.
Chef
