Pasta With Bell Peppers, Goat Cheese And Basil

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 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.
• 2 boil the wine until it is reduced by half, season the mixture with salt and pepper to taste and stir in the basil.
• 3 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.
• 4 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.
• 5 sprinkle the pasta with the remaining goat cheese.