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Rigatoni with Olives,
          Bell Pepper, and Feta

  • 1/4 c. chopped black olives
  • 1 T. chopped fresh oregano (OR 1 tsp. dried oregano)
  • 1/4 tsp. salt
  • 2 tsp. olive oil
  • 2 c. thinly sliced onion
  • 4 garlic cloves, minced
  • 2 c. red bell pepper strips
  • 1/2 c. water
  • 1 lb. uncooked rigatoni
  • 3/4 c. (3 oz.) crumbled feta cheese

In a small bowl combine olives, oregano, and salt. Heat oil in a large non-stick skillet; saute onion for 3 minutes or until tender. Add garlic; saute an additional 1 minute. Add peppers; cover, and reduce heat. Cook 10 minutes. Add water; cover and simmer an additional 10 minutes or until peppers are tender. Stir in olive mixture; keep warm. Cook pasta according to package directions; drain. In a large bowl combine pasta and pepper mixture; toss well. Add feta cheese; toss gently to coat.

Yields 4 servings.

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