Shelly's Recipe

PASTA WITH BELL PEPPERS, GOAT CHEESE AND BASIL

Category: Pasta

2 clove garlic, minced
2 tbsp olive oil
2 cups finely chopped onion
1 large yellow and red bell peppers, cut into julieen strips
1/3 cup dry white wine
1/3 cup sliced pitted kalamata or other brine-cured black olives
1/2 cu finely shredded basil
1/2 lb rotelle or fusilli, cooked al dente
3 oz mild goat cheese, crumbled

While pasta is cooking, in a skillet, cook garlic in oil, about 1 minute, stirring to prevent burning. Add onion and cook until softened. Add pepper and cook, about 5 minutes or untip peppers are tender. Add wine and olives. Boil the wine until reduced by half, season with salt and pepper and stir in basil.

Drain pasta, reserving 1/3 cup cooking water. In a serving bowl, whisk 2/3rds of cheese with reserved cooking water, until the cheese is melted and the mixture is smooth. Add the pasta and pepper mixture, toss well. Sprinkle with remaining cheese.