Prep 7 mins
Cook 9 mins
A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)
- 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
- 2 garlic cloves, minced
- 1 plum tomato, fine dice
- 1⁄4 cup white wine
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 8 ounces farfalle pasta (bowtie pasta)
- Cook Farfalle very al dente, and drain.
- Heat olive oil on medium high in a large saucepan.
- Add garlic and sundried tomatoes, and saute for 2-3 minutes.
- Add diced plum tomato, and saute for another 2-3 minutes.
- Add white wine, stir for a minute, then add bell pepper.
- Let reduce for another minute, and add farfalle.
- Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
This made for a nice, easy, light midweek meal. I sauteed half an onion (diced) and the bell pepper together first, then added the other ingredients as directed. I used tri-color farfalle, which looked quite nice with the red, green and white veggies! Thanks!
Nice easy quick meal. We used multicoloured pasta spirals rather than farfalle. Kids loved this.
This was really great. It was a nice light pasta dish that was packed with flavor and lacking in guilt! thanks for the great recipe.