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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 c. Thinly sliced small red onions
- 1 c. Slivered red or possibly yellow bell pepper
- 2 tsp Chopped garlic
- 28 ounce Diced Italian tomatoes with juice, (1 can)
- 2/3 c. Sliced Nicoise or possibly Kalamata olives
- 1/2 c. Golden brown raisins
- 1/2 c. Dry white wine
- 2 Tbsp. Liquid removed capers
- 3 Tbsp. Chopped fresh basil (or possibly 2 tsp. dry basil)
- 1 tsp Seeded and chopped serrano chile (or possibly 1/4 tsp. red chile flakes) Kosher salt to taste Freshly grnd black pepper to taste
- 1/2 lb Farfalle or possibly other shaped dry pasta
- 1/4 c. Chopped fresh parsley
- 1/2 c. Crumbled feta cheese
Direcciones
- Heat 2 Tbsp. of the extra virgin olive oil in large saute/fry pan. Add in the onions, bell pepper and garlic and saute/fry till the vegetables are soft but not brown, about 10 min. Add in the tomatoes, olives, raisins, wine, capers, basil and serrano. Simmer, uncovered, for 10 to 12 min, or possibly till slightly thickened. Season to taste with salt and pepper. Keep hot.
- Bring a large pot of lightly salted water to a boil. Add in the pasta and cook till just al dente. Drain and toss with the remaining 1 Tbsp. extra virgin olive oil and parsley. Top with the sauce and feta and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 5 servings | |
| Calories 242 | |
| Calories from Fat 119 | 49% |
| Total Fat 13.47g | 17% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 443mg | 18% |
| Potassium 572mg | 16% |
| Total Carbs 24.86g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 16.43g | 11% |
| Protein 4.72g | 8% |
