Pasta with Bell Peppers, Goat Cheese and Basil

Total Time:
30 min
10 min
20 min

4 servings

  • 4 garlic cloves, minced
  • 4 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 2 large red bell peppers, cut into julienne strips (about 1 cup)
  • 2 large yellow bell peppers, cut into julienne strips
  • 2/3 cup dry white wine or dry vermouth
  • 2/3 cup sliced pitted Kalamata or other brine-cured black olives
  • 1 cup finely shredded fresh basil leaves
  • 1 pound rotelle or fusilli pasta
  • 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 the mixture, 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, and add the wine and the 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 kettle of boiling salted water cook the pasta for 8 to 10 minutes, or until it is al dente and drain it 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 the mixture well. Sprinkle the pasta with the remaining goat cheese.

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