Bow Ties with Feta, Olives, and Golden Raisins

Name: Bow Ties with Feta, Olives, and Golden Raisins
Cuisine: Greek
Ingredients: ½ cup crumbled feta cheese; ¼ cup minced fresh parsley; 8 ounces bow tie-shaped dried pasta, such as farfalle; 8 ounces bow tie-shaped dried pasta, such as farfalle; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 teaspoon seeded and minced serrano chile or ¼ teaspoon red pepper flakes; 1 teaspoon seeded and minced serrano chile or ¼ teaspoon red pepper flakes; 2 tablespoons chopped fresh basil or 2 teaspoons dried; 2 tablespoons chopped fresh basil or 2 teaspoons dried; 2 tablespoons rinsed capers; ½ cup dry white wine; ½ cup golden raisins; ⅔ cup pitted, slivered Kalamata olives; One 28-ounce can diced tomatoes, including juice; ⅔ cup pitted, slivered Kalamata olives; 1 cup slivered red or yellow bell pepper; 2 teaspoons thinly sliced garlic; 1 cup thinly sliced small red onion; 1 cup slivered red or yellow bell pepper; 3 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

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.

Ingredients

3 tablespoons olive oil
1 cup thinly sliced small red onion
1 cu

Europe
Greece
Pasta
Vegetarian
Summer

Method

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