Farfalle with Fresh Tomatoes, Wine, Olives and Gold

Name: Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1 cup julienned red onion; 1 tablespoon minced garlic; 2 cups peeled, seeded, and diced tomatoes; 3/4 cup sliced olives, such as kalamata; 1/2 cup golden raisins; 1/2 cup dry white wine; 2 tablespoons drained capers; 1/2 teaspoon crushed red pepper flakes, or to taste; Kosher salt and freshly ground black pepper; 3/4 pound farfalle or other dry pasta; 1/4 cup freshly chopped basil leaves; 1/2 cup crumbled feta cheese, for garnish

Servings: persons

6 tablespoons extra-virgin olive oil, divided
1 cup julienned red onion
1 tablespoon minced garlic
2 cups peeled, seeded, and diced tomatoes
3/4 cup sliced olives, such as kalamata
1/2 cup golden raisins
1/2 cup dry white wine
2 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper
3/4 pound farfalle or other dry pasta
1/4 cup freshly chopped basil leaves
1/2 cup crumbled feta cheese, for garnish

1
Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes.
2
Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened, 7 to 10 minutes.
3
Add kosher salt and black pepper, to taste, and set aside to keep warm.
4
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente.
5
Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil.
6
Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary.
7
Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, divided, 1 cup julienned red onion, 1 tablespoon minced garlic, 2 cups peeled, seeded, and diced tomatoes, and more.

Yes, Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions