Farfalle with tomatoes and red pepper sauce
Farfalle commonly known as "bow-tie pasta," is derived from the Italian word farfalla (butterfly). It finds its origin in Northern Italy way back in the 1500s. Usually, the farfalla is formed from a rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different varieties are available; plain, tomato, and spinach. Though usable with most sauces, farfalle are best suited to cream and tomato dishes.
Preparation and cooking time : 15 minutes
Ingredients:
Method:
Ingredients:
- 1 tbsp extra-virgin olive oil
- 2 medium garlic cloves, minced
- ¼ tsp crushed red pepper flakes
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/4 cup coarsely chopped jarred roasted red peppers
- ½ (28-ounce) can crushed tomatoes
- ½ tsp sugar
- Salt
- Freshly ground black pepper
- ½ tsp Italian seasoning
- 6 ounces bow-ties pasta (farfalle)
- Grated Parmesan cheese for topping
Method:
- Heat olive oil in a large pan. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Add the tomatoes, sugar, salt and season with pepper. Bring to a boil over high heat, and then reduce to a simmer. Cook uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the seasoning, cover, and set aside for about 5 minutes for the flavors to come together.
- Meanwhile, cook the pasta according to the manufacturer’s directions, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper.
- Serve with parmesan cheese sprinkled generously on the top.