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Peppery Pasta With Feta Cheese

fast.cook's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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