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Mostaccioli with Roasted Red Pepper Sauce
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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 (1/2 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 sliced carrots can be added to the sauce.
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