Peppery Pasta With Feta Cheese
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
47
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Red Bell Pepper (diced)1 large
Green Bell Pepper (diced)6 large
Garlic Cloves (chopped)1 cup
Basil (chopped fresh)Directions:
1
Heat oil in heavy Dutch oven over medium-high heat
2
Add both bell peppers and garlic
3
Sauté until peppers begin to soften, about 4 minutes
4
Mix in peperoncini and basil, then tomatoes
5
Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes
6
Add pasta and toss until sauce coats pasta
7
Add feta and toss mixture to blend
8
Heat oil in heavy Dutch oven over medium-high heat
9
Add both bell peppers and garlic
10
Sauté until peppers begin to soften, about 4 minutes
11
Mix in peperoncini and basil, then tomatoes
12
Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes
13
Add pasta and toss until sauce coats pasta
14
Add feta and toss mixture to blend