Pasta With Bell Peppers, Goat Cheese and Basil |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I am placing it here for safekeeping. Ingredients:
4 garlic cloves, minced |
4 tablespoons olive oil |
1 cup onion, finely chopped |
2 large red bell peppers, cut into julienne strips |
2 large yellow bell peppers, cut into julienne strips |
2/3 cup dry white wine or 2/3 cup dry vermouth |
2/3 cup sliced pitted kalamata olives or 2/3 cup other brine-cured black olives |
1 cup finely shredded basil leaves |
1 lb rotelle pasta or 1 lb fusilli |
6 ounces mild goat cheese |
Directions:
1. In a skillet, cook the garlic in the oil over moderately low heat, stirring, for 1 minute. Add the onion and cook, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, add the wine and olives.
2. Boil the wine until it is reduced by half, season the mixture with salt and pepper to taste and stir in the basil.
3. In a pot of salted cooking water, cook the pasta 8 to 10 minutes or until al dente. Drain well, reserving 2/3 cup of the cooking water.
4. In a serving bowl, whisk 2/3 of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth. Add the pasta and the bell pepper mixture and toss well.
5. Sprinkle the pasta with the remaining goat cheese.
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