| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | St. Louis | 1 | Servings | |
INGREDIENTS
| 1 | pk | (16-ounce) mostaccioli or other pasta |
| 1 | md | Onion, chopped |
| 2 | tb | 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 | cn | (8-ounce) tomato sauce mixed with: |
| 1/2 | c | Water |
| Freshly ground black pepper | ||
| 1 | pk | (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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