Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons extra virgin olive oil
1 large onion, chopped medium
2 red bell peppers, chopped medium
4 cloves garlic, finely minced
1/2 teaspoon crushed red pepper
1-15.5 oz can chickpeas, drained
1-14.5 oz can diced tomatoes
1 cup pitted kalamata olives, chopped
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup fresh chopped basil
4 oz feta cheese, crumbled

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick skillet, heat the oil over medium heat. Sauté onions until they start to wilt.
3.	Add peppers, garlic and crushed red pepper. Sauté until vegetables are tender crisp.
4.	Add chickpeas, tomatoes, kalamata olives, oregano, salt and black pepper. Mix together well. Simmer for 5 minutes.
5.	Meanwhile, boil Notta Pasta according to directions on box. Drain, rinsing quickly. Add to skillet with chopped basil and mix ingredients well.
6.	Pour into your favorite pasta dish. Sprinkle with feta cheese and serve.