Title: Peppery Pasta with Feta Cheese
Categories: October 199
Yield: 1 servings

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

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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