Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): tell us
Ingredients
- 1 pk (16-ounce) mostaccioli or
- 1 md Onion, chopped
- 2 tb Olive or vegetable oil
- 2 Cloves garlic, crushed
- 1 Jar (7-ounce) roasted red
- 1/4 c Chopped, pitted ripe olives
- 1/4 c Chopped fresh basil
- 1 cn (8-ounce) tomato sauce mixed
- 1/2 c Water
- Freshly ground black pepper
- 1 pk (8-ounce) feta cheese (2
Preparation
~St. Louis Post-Dispatch, 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 (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. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .
