Name: Mostaccioli with Roasted Red Pepper Sauce
Ingredients: 6-ounce package mostaccioli or other pasta; 1 medium onion, chopped; 2 tablespoon 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

Mostaccioli with Roasted Red Pepper Sauce

Ingredients

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

Instructions

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.