Peppery Pasta With Feta Cheese
|Olive oil||2 Tablespoon|
|Red bell pepper||1 Large, diced|
|Green bell pepper||1 Large, diced|
|Garlic||6 Clove (30 gm), chopped|
|Sliced stemmed drained pepperoncini||1 Cup (16 tbs)|
|Chopped basil/2 tablespoons dried||1⁄2 Cup (8 tbs)|
|Canned italian plum tomatoes||28 Ounce (With Juices)|
|Bow tie pasta||1 Pound (Cooked)|
|Feta cheese||8 Ounce, crumbled|
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.