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Mostaccioli with Roasted Red Pepper Sauce


  • 6-ounce package mostaccioli or other pasta
  • 1 medium onion, chopped
  • 2 tablespoons olive or vegetable oil
  • 2 cloves garlic, crushed
  • 7-ounce jar roasted red peppers, drained and chopped (about 2/3 cup)
  • 1/4 cup chopped, pitted ripe olives
  • 1/4 cup chopped fresh basil
  • 8-ounce can tomato sauce mixed with 1/2 cup water
  • Freshly ground black pepper
  • 8-ounce package feta cheese (2 cups), divided

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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