Peppery Pasta With Feta Cheese

• 2 Tbsp. olive oil
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 6 large garlic cloves, chopped
• 1/2 c. thinly sliced stemmed, drained pepperoncini (12 oz. jar)
• 1/2 c. fresh basil or 2 Tbsp. dried basil
• 1 (28 oz.) can Italian plum tomatoes with juices
• 1 lb. bow tie pasta, freshly cooked
• 8 oz. Feta cheese, crumbled

1. Heat oil in heavy Dutch oven over medium-high heat.
2. Add both bell peppers and garlic.
3. Saute until peppers begin to soften, about 4 minutes.
4. Mix in pepperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes.
5. Add pasta and toss until sauce coats pasta.
6. Add Feta and toss mixture to blend.
7. Serves 6 to 8.

olive oil, red bell pepper, green bell pepper, garlic, pepperoncini, fresh basil, italian plum tomatoes, pasta, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497368 (may not work)