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Farfalle with grilled peppers, basil and feta

Preparation

20 minutes

Cooking

20 minutes

Servings

4

Farfalle with grilled peppers, basil and feta
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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

Directions

  1. Preheat the oven to 200°C (400°F).
  2. Spread the peppers out in a single layer on a baking sheet.
  3. Coat the peppers well with half of the olive oil.
  4. Cook in the oven for 12 to 15 minutes, turning over halfway through cooking.
  5. Remove from the oven and place the peppers in a plastic bag.
  6. Let rest for 5 minutes.
  7. Peel the peppers and cut them into 2.5 cm (1 in.) dice. Set aside.
  8. Cook the farfalle following the directions on the package. Set aside.  
  9. In a large skillet, heat the rest of the olive oil over medium-high heat.
  10. Add the shallot and cook for 2 to 3 minutes, stirring frequently.
  11. Add the garlic and cook for 1 minute, stirring continuously.
  12. Add the chicken broth, tomatoes, pasta and olives.
  13. Boil for 2 to 3 minutes, stirring frequently. Remove from the heat.
  14. Add grilled peppers and feta cheese.
  15. Season with salt and pepper.
  16. Stir well.  
  17. Divide between plates and garnish with the basil.
  18. Serve.

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