Recipe Instructions:
INGREDIENTS
1 pound dry short pasta, such as penne
3/4 cup plain or garlic hummus
Freshly ground black pepper
1 (12-ounce) jar roasted red peppers, drained and chopped
3/4 cup pitted kalamata olives, coarsely chopped
4 ounces feta cheese, crumbled
1/2 cup lightly packed chopped fresh basil or flat-leaf parsley leaves
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than package directions for al dente, about 9 minutes. Transfer 1/4 cup of the pasta cooking water to a small bowl; set aside. Transfer an additional 1/2 cup of the water to a small bowl, add the hummus and a few generous grinds of black pepper, and whisk to combine; set aside.
Drain the pasta and return it to the pot. Add the hummus mixture and simmer over medium heat, tossing gently, until the sauce has thickened and evenly coats the pasta, and the pasta is al dente, about 2 minutes. Add a splash or two of the reserved 1/4 cup of pasta water if the sauce thickens before the pasta is completely cooked. Remove from the heat and gently mix in the roasted red peppers, olives, feta, and basil or parsley. Taste and season with pepper as needed.
