Garlic and Bell Pepper Farfalle

Garlic and Bell Pepper Farfalle
Photo by Karry Hosford


  • ¼ teaspoon freshly ground black pepper
  • 2 orange bell peppers
  • ¾ teaspoon salt
  • ¼ cup chopped fresh basil
  • 2 yellow bell peppers
  • 1 ½ cups chopped plum tomato
  • 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
  • + 5 more ingredients
    • 5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
    • 2 red bell peppers
    • 2 garlic cloves, minced
    • 3 bacon slices, chopped
    • ½ cup kalamata olives, pitted and thinly sliced

Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Cook bacon in a...

View full recipe at My Recipes


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