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  • Mostaccioli With Roasted Red Pepper Sauce

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    Mostaccioli With Roasted Red Pepper Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt (16-oz) mostaccioli or possibly other pasta
    • 1 med Onion, minced
    • 2 Tbsp. Olive or possibly vegetable oil
    • 2 x Cloves garlic, crushed
    • 1 jar (7-oz) roasted red peppers, liquid removed and minced (about 2/3 c.)
    • 1/4 c. Minced, pitted ripe olives
    • 1/4 c. Minced fresh basil
    • 1 can (8-oz) tomato sauce mixed with:
    • 1/2 c. Water
    •     Freshly grnd black pepper
    • 1 pkt (8-oz) feta cheese (2 c.), divided

    Directions

    1. Cook pasta in boiling water according to package directions.
    2. Meanwhile, in medium skillet, saute/fry onion in oil till translucent/soft. Add in garlic; cook 1 minute, stirring frequently. Add in roasted red peppers, olives, basil and tomato sauce mix. Add in black pepper to taste. Stir in about 2 ounces (1/2 c.) crumbled feta cheese.
    3. Toss cooked, liquid removed pasta with sauce. Garnish each serving with some of the remaining feta cheese. Serve with a salad and crusty French bread.
    4. Yield: 6 to 8 servings.
    5. If you like, steamed broccoli, zucchini and/or possibly thinly sliced carrots can be added to the sauce.

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