Farfalle with Feta and Cracked Olives
Servings
6people
Servings
6people
Ingredients
  • 112-ounce package large farfalle (bow tie) noodles
  • 18-ounce jar olive tapenade, excess oil drained
  • 115-ounce can garbanzos (chickpeas), drained and rinsedoptional
  • 6ounces feta cheese, crumbled
  • Salt and black pepperto taste
Instructions
  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 Notes

Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).