Recipe - Mostaccioli With Roasted Red Pepper Sauce

1 pack (16ounce) mostaccioli or
other pasta
1 md Onion, chopped
2 tablespoon Olive or vegetable oil
2 Cloves garlic, crushed
1 Jar (7ounce) roasted red
peppers, drained and
chopped (about 2/3 cup)
One fourth cup Chopped, pitted ripe olives
One fourth cup Chopped fresh basil
1 cn (8ounce) tomato sauce mixed
with:
One half cup Water
Freshly ground black pepper
1 pack (8ounce) feta cheese (2
cups), divided

~St. Louis PostDispatch, January 30, 1995

Cook pasta in boiling water according to package directions.

Meanwhile, in medium skillet, saute onion in oil until translucent. Add
garlic; cook 1 minute, stirring frequently. Add roasted red peppers,
olives, basil and tomato sauce mixture. Add black pepper to taste. Stir in
about 2 ounces (One half cup) crumbled feta cheese.

Toss cooked, drained pasta with sauce. Garnish each serving with some of
the remaining feta cheese. Serve with a salad and crusty French bread.

Yield: 6 to 8 servings.

If desired, steamed broccoli, zucchini and/or thinly cut or sliced up carrots can be
added to the sauce.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .