| Farfalle with Feta, Olives And Golden Raisins
3 tablespoons of Olive oil
1 cup of thinly sliced small red onions
1 cup of slivered red or yellow bell pepper
2 teaspoons of minced garlic
28 ounces of Diced Italian tomatoes with juice
2/3 cup of sliced Nicoise or Kalamata
1/2 cup of golden raisins
1/2 cup of dry white wine
2 tablespoons of drained capers
3 tablespoons of minced fresh basil
1 teaspoon of seeded and minced Serrano or 1/4 teaspoon red chile
Kosher salt, to taste
Freshly ground black pepper
1/2 pound of Farfalle or other shaped dry
1/4 cup of minced fresh parsley
1/2 cup of crumbled feta cheese |
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Heat 2 tablespoons of the olive oil in large sauté pan. Add the onions, bell pepper and garlic and sauté 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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