Ingredients
1 package/1 lb. bowtie pasta (farfalle)al dente
1 large red onion
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1-2 teaspoons roasted granulated garlic ( to taste)
1 can chopped tomatoes (14 oz)
salt and pepper to taste
1/2 teaspoon red pepper flakes
1 can artichoke hearts in water (14 oz.)
1 can black olives, pitted (14 oz)
1/2 lb fresh mozzarella
fresh parmesan cheese, to taste
Preparation
Coarsely chop the onion, and saute it in a saucepan with the butter and the olive oil. Saute on low to medium heat, until the onion is just barely caramelized. Add the basil, oregano, salt and pepper, roasted garlic and red pepper flakes. Add the canned tomatoes. Then add the olives (chopped coarsely) and the quartered artichokes. Add 2 or 3 tablespoons of grated parmesan, and mix. Remove from heat and set aside. Cook farfalle pasta until it is to your taste, drain well, and place the pasta in a large serving bowl. Add the still warm tomato mixture, incorporating it into the pasta. Take your fresh mozzarella, chop into bite sized pieces, and mix into pasta. Serve with fresh parmesan, a green salad, and warm olive ciabatta with butter.
