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3 Esslöffel | olive oil |
1 Tasse | Thinly Sliced Small Red Onions |
1 Tasse | Slivered Red Or Yellow Bell Pepper |
2 Teelöffel | garlic minced |
1 Dose | (28-Ounce) Diced Italian Tomatoes With Juice |
2/3 Tasse | Sliced Nicoise Olives Or Kalamata Olives |
1/2 Tasse | golden raisins |
1/2 Tasse | white wine dry |
2 Esslöffel | capers drained |
3 Esslöffel | Fresh Basil; (Or 2 Teaspoons Dried) |
1 Teelöffel | Seeded And Minced Serrano Chile; (Or 1/4 Teaspoon Red Chile Flakes) |
| salt kosher |
| black pepper freshly ground |
1/2 x ca. 450 g | Farfalle; Or Other Shaped Dry Pasta |
1/4 Tasse | parsley fresh, minced |
1/2 Tasse | feta crumbled |
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.
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