Pasta Peperonata

Ingredients

• 1  lb linguine, cooked and drained
• ¼ cup olive oil
• 14½ oz canned diced tomatoes with basil, undrained
• 1 med onion, thinly sliced
• 4 large garlic cloves, minced
• 1 each red, green, and yellow bell peppers, cut into thin strips
• 1 tbsp. fresh oregano, chopped
• 6 oz Feta cheese, cubed

Method

1. Put onion and garlic in a skillet; add oil; cook on low 5 minutes.
2. Add tomatoes; cook 5 minutes.
3. Add peppers and oregano; season with salt and pepper to taste.
4. Cover; cook 15 to 20 minutes, stirring occasionally, until peppers are tender.
5. Add cooked pasta and cheese to the sauce.
6. Toss on low to heat throughout.
7. Enjoy!
   

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