Farfalle With Feta, Olives And Golden Raisins

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Thinly sliced small red onions
1 cup	237ml	Slivered red or yellow bell pepper
2 teaspoons	10ml	Minced garlic
28 oz	795g	Diced Italian tomatoes with juice, (1 can)
2/3 cup	157ml	Sliced Nicoise or Kalamata olives
1/2 cup	80g / 2.8oz	Golden raisins
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Drained capers
3 tablespoons	45ml	Minced fresh basil
		(or 2 teaspoons dried basil)
1 teaspoon	5ml	Seeded and minced serrano chile
		(or 1/4 teaspoon red chile flakes)
		Kosher salt - to taste
		Freshly ground black pepper - to taste
1/2 lb	227g / 8oz	Farfalle or other shaped dry pasta
1/4 cup	23g / 0.8oz	Minced fresh parsley
1/2 cup	73g / 2.6oz	Crumbled feta cheese

Recipe Instructions

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.

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

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