Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives good for 4-6 servings.
Ingredients for Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives:
1 pound farfalle
2 tablespoons extra-virgin olive oil
1 red pepper, stemmed, seeded, ribs removed, cut in matchsticks
2 cups small cherry tomatoes, halved
1 cup kalamata olives, pitted, halved
1 fresh mozzarella, shredded
1 large garlic clove, minced
2 teaspoons balsamic vinegar
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 bunch, about 1/2 cup, fresh basil leaves, shredded
Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives Preparation:
Bring a pot of salted water to boil. Add pasta and cook til soft; drain. Pour pasta into a large serving bowl. Toss with 1 tablespoon extra-virgin olive oil. Add red pepper, tomatoes, olives, mozzarella and garlic. Toss to combine. Stir in 1 tablespoon olive oil, balsamic vinegar, salt and pepper. Add cheese and basil, and gently toss. Serve warm or at room temperature with extra grated cheese.
