| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | October 199 | 1 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lg | Red bell pepper; diced |
| 1 | lg | Green bell pepper; diced |
| 6 | lg | Garlic cloves; chopped |
| 1 | c | Thinly sliced stemmed drained peperoncini; (about one |
| ;, 16-ouncejar) | ||
| 1/2 | c | Chopped fresh basil or 2 tablespoons |
| ; dried | ||
| 1 | cn | Italian plum tomatoes with juices; (28-ounce) |
| 1 | lb | Bow-tie pasta; freshly cooked |
| 8 | oz | Feta cheese; coarsely crumbled |
INSTRUCTIONS
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. Serves 6. Bon Appetit October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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