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Photo by: Joseph De Leo
The interplay of salty olives and feta with sweet golden raisins makes for an intriguing palate teaser. This combination evokes memories of a long-ago summer spent in Greece.
In a large sauté pan, heat 2 tablespoons of the olive oil. Sauté the onion, bell pepper, and garlic until the vegetables are soft but not brown, about 10 minutes. Add the tomatoes, olives, raisins, wine, capers, basil, and chile. Simmer, uncovered, for 10 to 12 minutes, or until slightly thickened. Season to taste with salt and pepper. Keep warm.
In a large pot of lightly salted boiling water, cook the pasta until just al dente. Drain and toss with the remaining 1 tablespoon olive oil and parsley. Top with the sauce and feta and serve immediately.
The infinitely versatile fruitiness and acidity of Fume Blanc or Sauvignon Blanc provides the necessary counterpoint for this pasta.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving.
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