Garlic and Bell Pepper Farfalle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can get a head start by roasting the peppers a couple of days ahead of time. Ingredients:
2 red bell peppers |
2 yellow bell peppers |
2 orange bell peppers |
3 bacon slices, chopped |
2 garlic cloves, minced |
1 1/2 cups chopped plum tomato |
1/2 cup kalamata olives, pitted and thinly sliced |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta) |
6 tablespoons (1 1/2 ounces) grated fresh parmesan cheese |
1/4 cup chopped fresh basil |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.
3. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly. Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.
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