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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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