Rotini with Peppers, Onions, and Feta

1. 1

   Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes.

2. 2

   Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.

3. 3

   While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.

4. 4

   Reserve 1 cup pasta cooking water, then drain pasta in a colander.

5. 5

   Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.

6. 6

   Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste.

7. 7

   Sprinkle remaining feta on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.