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Peppery Pasta with Feta Cheese
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-ounce jar)
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.
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