Bow Ties (Farfalle) with Peppers and Basil


4-6 servings as a main course
1 yellow bell pepper
1 red bell pepper
1 ounce sun-dried tomatoes
¼ cup olive oil
2 cloves garlic, minced
1 pound bow ties, or any other small shaped pasta
1 cup tightly packed fresh basil leaves, coarsely chopped
1-2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper
A few drops Tabasco

Preheat the broiler. Line the rack of a broiler pan with foil. Halve the peppers and remove the seeds. Place them skin side up on the foil, and broil close to the heat source (approx. 6 inches) for 6-7 minutes, or until blistered and charred. Wrap in foil, and let cool. The heat will loosen the skin. When cool, peel and dice. Place the sun-dried tomatoes in a small bowl and cover them with boiling water. Let soften for a few minutes. Squeeze them dry and dice as well.

Bring 5 quarts of water to rolling boil in a large covered pot. Add 2 tablespoons of salt and all the pasta at once; stir well. Boil briskly uncovered for about 7 minutes, or until the pasta is al dente, tender but still firm to the bite. Drain in a colander without shaking it too much.
While the pasta is cooking, heat the oil in a medium saucepan. Add the garlic and sauté over low heat till soft. Add the diced peppers and tomatoes and cook over low heat until the pasta is ready. To this sauce add the drained bow-ties and the basil.
Season to taste with vinegar, salt and pepper and Tabasco. Serve warm or at room temperature.

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