Peppery Pasta With Feta Cheese - cooking recipe

Ingredients

2 Tbsp. olive oil
1 large red bell pepper, diced
1 large green bell pepper, diced
6 large garlic cloves, chopped
1/2 c. thinly sliced stemmed, drained pepperoncini (12 oz. jar)
1/2 c. fresh basil or 2 Tbsp. dried basil
1 (28 oz.) can Italian plum tomatoes with juices
1 lb. bow tie pasta, freshly cooked
8 oz. Feta cheese, crumbled

Preparation

Heat oil in heavy Dutch oven over medium-high heat.
Add both bell peppers and garlic.
Saute until peppers begin to soften, about 4 minutes.
Mix in pepperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes.
Add pasta and toss until sauce coats pasta.
Add Feta and toss mixture to blend.
Serves 6 to 8.