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Farfalle with Feta

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  • 3 tb Olive Oil
  • 1 c Thinly Sliced Small Red Onions
  • 1 c Slivered Red Or Yellow Bell Pepper
  • 2 ts Minced Garlic
  • 1 cn (28-Ounce) Diced Italian Tomatoes With Juice
  • 2/3 c Sliced Nicoise Olives Or Kalamata Olives
  • 1/2 c Golden Raisins
  • 1/2 c Dry White Wine
  • 2 tb Drained Capers
  • 3 tb Fresh Basil; (Or 2 Teaspoons Dried)
  • 1 ts Seeded And Minced Serrano Chile; (Or 1/4 Teaspoon Red Chile Flakes)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1/2 lb Farfalle; Or Other Shaped Dry Pasta
  • 1/4 c Minced Fresh Parsley
  • 1/2 c Crumbled Feta Cheese


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 <> on Feb 05, 1999, converted by MM_Buster v2.0l.