Barilla® Farfalle with Roasted Bell Peppers & Fresh Mozzarella Cheese

Instructions

1. 1
   Bring a large pot of water to a boil
2. 2
   Cut onion julienne
   
   
3. 3
   Heat 1 tablespoon (15 mL) olive oil in a skillet, add onion and sauté for 5 minutes
   
   
4. 4
   season with salt, then set aside
   
   
5. 5
   Roast peppers on the stove top over an open flame
6. 6
   When the skin is completely burned, remove from flame and place in a zip lock bag to cool down
   
   
   
   
7. 7
   Peel and cut into thin slices
8. 8
   Marinate peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour
9. 9
   Cook Farfalle in salted water, 1 minute less than the recommended package cooking time
10. 10
    Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down
    
    
    
    
11. 11
    Combine Farfalle with the marinated peppers mixture
12. 12
    Store in refrigerator and serve cold