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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy St. Louis 1 Servings

INGREDIENTS

1 16-ounce mostaccioli or
other pasta
1 Onion, chopped
2 T Olive or vegetable oil
2 Cloves garlic, crushed
1 Jar, 7-ounce roasted red
peppers drained and
chopped about 2/3 cup
1/4 c Chopped, pitted ripe olives
1/4 c Chopped fresh basil
1 8-ounce tomato sauce mixed
with:
1/2 c Water
Freshly ground black pepper
1 8-ounce feta cheese 2
cups divided

INSTRUCTIONS

~St. Louis Post-Dispatch, January 30, 1995  Cook pasta in boiling water
according to package directions.  Meanwhile, in medium skillet, saute
onion in oil until translucent.  Add garlic; cook 1 minute, stirring
frequently. Add roasted red  peppers, olives, basil and tomato sauce
mixture. Add black pepper to  taste. Stir in about 2 ounces (1/2 cup)
crumbled feta cheese.  Toss cooked, drained pasta with sauce. Garnish
each serving with some  of the remaining feta cheese. Serve with a
salad and crusty French  bread.  Yield: 6 to 8 servings.  If desired,
steamed broccoli, zucchini and/or thinly sliced carrots  can be added
to the sauce.  Posted to rec.food.recipes by christi@meaddata.com
(Christi Wilson) on  1995b, .

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