Farfalle with Feta and Cracked Olives
Serves 6 / Chunky sauces need nooks in which to nestle. Farfalle—pasta that’s pinched in the center, like tiny bow ties—is just right for trapping bits of olive tapenade and crumbled feta that are the beginning and end of this simple sauce. Add garbanzos for extra fiber and protein.
1 12-ounce package large farfalle (bow tie) noodles
1 8-ounce jar olive tapenade, excess oil drained
1 15-ounce can garbanzos (chickpeas), drained and rinsed (optional)
6 ounces feta cheese, crumbled
Salt and black pepper, to taste
1. Heat a large pot of lightly salted water until boiling. Add pasta, stir to separate, and cook until al dente, about 10 minutes.
2. Drain and toss with the olive tapenade, garbanzos (if using), feta, salt, and pepper in a serving bowl.
Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).