| 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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