| 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
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