| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Ckright1 |
5 |
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 |
| 28 |
oz |
Diced Italian tomatoes with |
|
|
juice 1 can |
| 2/3 |
c |
Sliced Nicoise or Kalamata |
|
|
olives |
| 1/2 |
c |
Golden raisins |
| 1/2 |
c |
Dry white wine |
| 2 |
T |
Drained capers |
| 3 |
T |
Minced fresh basil |
|
|
or 2 teaspoons dried basil |
| 1 |
t |
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 |
Farfalle or other shaped dry |
|
|
pasta |
| 1/4 |
c |
Minced fresh parsley |
| 1/2 |
c |
Crumbled feta cheese |
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.
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
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