Sapori Antichi Farfalline with sun-dried tomatoes, bell peppers and goat cheese

Farfalline al ragu016024 Farfaline.jpgIngredients
1 bag SAPORI ANTICHI FARFALLINE
2 garlic cloves minced
1 cup chopped onion
¼ cup olive oil
2 yellow bell peppers chopped (about 2 ½ cups)
¾ cup dry white wine or dry vermouth
1/3 cup sun-dried tomatoes (packed in oil) drained and sliced thin
2 tablespoons drained bottle capers
1 cup shredded fresh basil leaves
6 ounces mild goat cheese such as Montrachet, crumbled (about ½ cup)
Instructions
1. In large skillet cook the garlic and the onion in the oil over low heat, stirring until they are soft, add the bell peppers and cook the vegetables, stirring, for 5 minutes
2. Add the wine or vermouth, the sun-dried tomatoes and the capers and boil the mixture until the liquid is reduced by half
3. Stir in the basil and salt and pepper to taste
4. Boil pasta in salted water until it is al dente, transfer 2/3 cup of the cooking water into a large serving bowl
5. Drain the FARFALLINE
6. Whisk half of goat cheese into the hot pasta water, add vegetable mixture, the pasta and the remaining goat cheese and toss the mixture well serves 4-6


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