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Farfalle with Tomatoes, Olives & Mozzarella

Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4


1/2 (16-ounce) package farfalle pasta
3 tablespoons Schnucks extra virgin olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons anchovy paste
3 large garlic cloves, minced (1 tablespoon)
1 yellow bell pepper, diced (about 1-1/4 cups)
2 large roma tomatoes (about 8 ounces), each cut into 1/2-inch pieces (about 1 cup)
1 cup drained pitted Schnucks jumbo black olives, each cut in half
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 package (8 ounces) fresh mozzarella cheese, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain and return to saucepot.

2. Meanwhile, in small bowl, with whisk, stir 2 tablespoons oil, vinegar and anchovy paste. In nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and bell pepper and cook 3 minutes, stirring occasionally. Remove from heat and toss with tomatoes, olives, salt and black pepper until well combined.

3. Add tomato mixture and vinegar mixture to pasta and toss to combine. Just before serving, toss pasta with cheese and basil. Evenly divide pasta mixture between 4 pasta bowls. Serve slightly warm or at room temperature.


Each serving: about 530 calories, 26 g total fat
(9 g saturated), 44 mg cholesterol, 831 mg sodium,
52 g carbohydrate, 4 g fiber, 4 g sugars, 21 g protein