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    Jan 2006
    Raleigh, North Carolina
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    Default Farfalle with Roasted Red and Yellow Peppers

    Farfalle with Roasted Red and Yellow Peppers
    3 large red and yellow peppers
    1/3 cup olive oil
    5 garlic cloves, bruised
    pinch of crushed red pepper flakes
    1/3 cup green olives, chopped
    salt, to taste
    12 oz pkg farfalle
    2 tbs parsley
    Place the whole peppers on a rack above a charcoal fire, or on wire racks on the stove top, or under a hot broiler, or in an oven preheated to 400°. Roast them until charred all over and tender, turning them so they blacken evenly. When the peppers are cool enough to handle, peel, then cut in half and remove the stems, ribs, and seeds. Cut the peppers into 1/2-in square pieces. Warm the olive oil in a deep skillet. Add the garlic and saute gently until golden, pressing with a wooden spoon to release its flavor. Add the pepper flakes and olives. Raise the heat to medium-high and saute quickly stirring constantly, for 1 minute. Remove from the heat and discard the garlic, if desired. Cook the farfalle as directed on package. Drain, reserving about 5 tbs of water. Transfer the pasta to the skillet. Add the parsley and toss everything together, adding the pasta water if necessary to moisten the sauce. 4 servings = about 585 calories.

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