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Farfalle with grilled peppers, basil and feta
Preparation
20 min
Cooking time
20 min
Servings
4
Ingredients
- 2 red bell peppers, seeded and cut into quarters
- 2 yellow bell peppers, seeded and cut into quarters
- 60 ml (1/4 cup) olive oil
- 1 package, 454 g (1 lb), of farfalle
- 1 large French shallot, thinly sliced
- 1 garlic clove, minced
- 500 ml (2 cups) chicken broth
- 310 ml (1 1/4 cups) Italian tomatoes, cut into 1 cm (3/8 in.) dice
- 180 ml (3/4 cup) kalamata olives, pitted
- 250 ml (1 cup) feta cheese, crumbled
- Salt and freshly ground black pepper
- 125 ml (1/2 cup) fresh basil, thinly sliced
Preparation
- Preheat the oven to 200°C (400°F).
- Spread the peppers out in a single layer on a baking sheet.
- Coat the peppers well with half of the olive oil.
- Cook in the oven for 12 to 15 minutes, turning over halfway through cooking.
- Remove from the oven and place the peppers in a plastic bag. Let rest for 5 minutes.
- Peel the peppers and cut them into 2.5 cm (1 in.) dice. Set aside.
- Cook the farfalle following the directions on the package. Set aside.
- In a large skillet, heat the rest of the olive oil over medium-high heat.
- Add the shallot and cook for 2 to 3 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring continuously.
- Add the chicken broth, tomatoes, pasta and olives.
- Boil for 2 to 3 minutes, stirring frequently. Remove from the heat.
- Add grilled peppers and feta cheese.
- Season with salt and pepper.
- Stir well.
- Divide between plates and garnish with the basil. Serve.
