| 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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