Farfalle with feta, olives and golden raisins

5 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
28 ounces Diced Italian tomatoes with juice; (1 can)
⅔ cup Sliced Nicoise or Kalamata olives
½ cup Golden raisins
½ cup Dry white wine
2 tablespoons Drained capers
3 tablespoons Minced fresh basil
(or 2 teaspoons dried basil)
1 teaspoon Seeded and minced serrano chile
(or 1/4 teaspoon red chile flakes)
Kosher salt; to taste
Freshly ground black pepper; to taste
½ pounds Farfalle or other shaped dry pasta
¼ cup Minced fresh parsley
½ cup Crumbled feta cheese

Directions

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. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9616 broadcast 07-18-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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