Barilla® Farfalle

with Roasted Bell Peppers & Fresh Mozzarella Cheese

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Ingredients for 8 people

  • 1 box Barilla® Farfalle
  • 1 medium red onion
  • 1/4 cup extra virgin olive oil
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 1 pound fresh mozzarella cheese, cubed
  • 1 tablespoon capers
  • 1 anchovy, diced
  • 10 leaves fresh basil, chopped
  • 1 cup green pitted olives
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  • Bring a large pot of water to a boil
  • Cut onion julienne

  • Heat 1 tablespoon olive oil in a skillet, add onion and sauté for 5 minutes

  • season with salt, then set aside

  • Roast peppers on the stove top over an open flame
  • When the skin is completely burned, remove from flame and place in a zip lock bag to cool down

  • Peel and cut into thin slices
  • Marinate peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour
  • Cook Farfalle in salted water, 1 minute less than the recommended package cooking time
  • 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

  • Combine Farfalle with the marinated peppers mixture
  • Store in refrigerator and let rest in the fridge for half an hour to combine the flavors before serving.
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