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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 |
| 28 x ca. 30 g | Diced Italian tomatoes with juice; (1 can) |
| 2/3 Tasse | Sliced Nicoise or Kalamata olives |
| 1/2 Tasse | golden raisins |
| 1/2 Tasse | white wine dry |
| 2 Esslöffel | capers drained |
| 3 Esslöffel | basil minced, fresh |
| | (or 2 teaspoons dried basil) |
| 1 Teelöffel | Seeded and minced serrano chile |
| | (or 1/4 teaspoon red chile flakes) |
| | Kosher salt; to taste |
| | 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 |
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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
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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