Prep 25 mins
Cook 25 mins
I found this on Food Network courtesy of Gourmet Magazine. I am placing it here for safekeeping.
- 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
- 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.
- Boil the wine until it is reduced by half, season the mixture with salt and pepper to taste and stir in the basil.
- 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.
- 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.
- Sprinkle the pasta with the remaining goat cheese.