Peppery Pasta with Feta Cheese

• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 6 large garlic cloves, chopped
• 1 cup thinly sliced stemmed drained peperoncini (about one 16-ounce jar)
• 1/2 cup chopped fresh basil or 2 tablespoons dried
• 1 28-ounce can Italian plum tomatoes with juices
• 1 pound bow-tie pasta, freshly cooked
• 8 ounces feta cheese, coarsely 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 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.

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

Taken from www.epicurious.com/recipes/food/views/peppery-pasta-with-feta-cheese-2541 (may not work)