Farfalle With Feta and Olives

[Guest guest]

Farfalle With

Feta and Olives

 

 

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)

2/3 cup sliced

Nicoise or Kalamata olives

1/2 cup golden raisins

1/2 cup dry white wine

2 tablespoons drained caper

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

1/2  pound farfalle or other shaped dry pasta

1/4  cup minced fresh

parsley

1/2  cup crumbled feta cheese

 

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.

Serves 4 to

6.