Bow Ties With Feta, Olives, And Golden Raisins

Recipe by: John Ash | from From the Earth to the Table: John Ash's Wine Country Cuisine

Cookstr

Course: Appetizer, Main Course

Total Time: Under 30 Minutes

Skill Level: Moderate

Cost: Moderate

bow-ties-with-feta-olives-and-golden-raisins

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.

Yield: Serves 4 to 6

INGREDIENTS

3 tablespoons olive oil
1 cup thinly sliced small red onion
1 cup slivered red or yellow bell pepper
2 teaspoons thinly sliced garlic
One 28-ounce can diced tomatoes, including juice
2/3 cup pitted, slivered Kalamata olives
½ cup golden raisins
½ cup dry white wine
2 tablespoons rinsed capers
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 teaspoon seeded and minced serrano chile or ¼ teaspoon red pepper flakes
Kosher or sea salt and freshly ground pepper
8 ounces bow tie-shaped dried pasta, such as farfalle
¼ cup minced fresh parsley
½ cup crumbled feta cheese

Directions

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.