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garlic olive oil tomatoes red bell pepper bell pepper walnut pieces Feta cheese Handful of fresh basil leaves fusilli bucati
Viewed: 47 - Published at: 10 years agoIngredients
- One or two heads of garlic with large cloves,
- cloves skinned and cut into large pieces
- 1/4 cup fruity olive oil
- 2 large ripe Roma tomatoes
- Half a red bell pepper
- Half a yellow bell pepper
- 1/3 cup walnut pieces
- 1/4 lb. French sheep's milk feta cheese
- A handful of fresh basil leaves, washed
- About 6 -7 oz. fusilli bucati (long, twisted, thick dried pasta) from Italy
Method
- Heat the olive oil slowly in a small pan. When it is hot, put in the garlic pieces and regulate the heat so that a gentle heat is maintained, stirring and shaking the pan gently, until the garlic is light gold and toasty. Do not let it become dark brown. While the garlic is cooking, set a large pot full of water on the stove and bring to a boil for the pasta. When it is boiling, add a tablespoonful of salt and the pasta. Set some pasta bowls in the oven on 'warm'. At the same time cut the tomatoes into pieces around 1/2 inch, and do the same with the peppers. Cut off the amount of feta cheese you want and crumble it. Chop the walnuts coarsely. Wash and dry the basil, and shred it with a sharp knife. When the garlic is light gold, set the pot with it aside. Cook the pasta about 9 minutes, to al dente. Drain it. Then put some into each warmed bowl. Spoon most of the oil out of the garlic pot over the pasta, saving the garlic for a garnish so that it will remain crunchy. Add the tomatoes and peppers, then the crumbled feta cheese, then the chopped walnuts, then the shredded basil. Top with the toasted garlic pieces and dribble over the remaining oil.
