| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Olive Oil |
| 1 |
c |
Thinly Sliced Small Red |
|
|
Onions |
| 1 |
c |
Slivered Red Or Yellow Bell |
|
|
Pepper |
| 2 |
t |
Minced Garlic |
| 1 |
|
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 |
T |
Drained Capers |
| 3 |
T |
Fresh Basil, Or 2 Teaspoons |
|
|
Dried |
| 1 |
t |
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 |
INSTRUCTIONS
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 <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster
v2.0l.
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