Peppery Pasta with Feta Cheese - serves 6

2 tbsp olive oil
1 large red bell pepper, diced
1 large green bell pepper, diced
6 large garlic cloves, chopped
1 cup thinly sliced stemmed drained peperoncini
1/2 cup chopped fresh basil or 2 tbsp dried
1 28-ounce can Italian plum tomatoes with juices
1 pound bow-tie pasta, freshly cooked
8 ounces feta cheese, coarsely crumbled

Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes.
Mix in peperoncini 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.