Farfalle with feta

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive Oil
1 cup Thinly Sliced Small Red Onions
1 cup Slivered Red Or Yellow Bell Pepper
2 teaspoons Minced Garlic
1 can (28-Ounce) Diced Italian Tomatoes With Juice
⅔ cup Sliced Nicoise Olives Or Kalamata Olives
½ cup Golden Raisins
½ cup Dry White Wine
2 tablespoons Drained Capers
3 tablespoons Fresh Basil; (Or 2 Teaspoons Dried)
1 teaspoon Seeded And Minced Serrano Chile; (Or 1/4 Teaspoon Red Chile Flakes)
Kosher Salt
Freshly Ground Black Pepper
½ pounds Farfalle; Or Other Shaped Dry Pasta
¼ cup Minced Fresh Parsley
½ cup Crumbled Feta Cheese

Directions

COOKING RIGHT SHOW #CR9616 AIR DATES: 1/19/96, 1/21/96, 1/22/96 FARFALLE WITH FETA, OLIVES AND GOLDEN RAISINS YIELD: 4 TO 6 SERVINGS Heat 2 tablespoons of the olive oil in large saute pan. Add the onions, bell pepper and garlic and saute until the vegetables are soft but not brown, about 10 minutes. Add the tomatoes, olives, raisins, wine, capers, basil and serrano. Simmer, uncovered, for 10 to 12 minutes, or until slightly thickened. Season to taste with salt and pepper. Keep warm. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just al dente. Drain and toss with the remaining 1 tablespoon olive oil and parsley. Top with the sauce and feta and serve immediately.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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