Bowtie Pasta with Italian Salsa

Servings: 4

This salsa is extremely versatile. Here, I’m suggesting you pour it over a favorite pasta. But it’s equally delicious on crostini crackers or with herbal chips, as an appetizer. It makes a nice topping for roasted potatoes or a spread for sandwiches. You will have more than you need for the pasta, so save the remaining salsa in a jar in the fridge. – Gail Greco, Carefree Cooking Magazine editor-in-chief.



2 medium eggplants, peeled and coarsely chopped
8 green onions, trimmed (green and white parts), and cut into a small dice
1 small leek, white party only, finely chopped
2 cloves garlic, minced
2 red bell peppers, cut into a small dice
2 (16-ounce) cans peeled whole Roma tomatoes, chopped with juice reserved
1/2 cup dry Italian red wine
1/4 cup mix of dried Italian seasoning such as oregano, basil, garlic, onion, fennel
1 pound lean but tasty bacon cooked, drained, and crumbled
3/4 cup grated Pecorino-Romano cheese
1 pound farfalle pasta
1/4 cup walnuts

Bowtie Pasta with Italian Salsa 


In a large saucepan coated with Chemours™ Teflon™ non-stick, cook the eggplant, green onions, leek, garlic, peppers, tomatoes, wine, and Italian seasonings over medium-low heat for 20 to 30 minutes. Stir in the reserved tomato juice to keep the mixture moistened but not soupy. Add the bacon and cheese and reduce the heat to low. Cook 10 minutes more.

While the salsa cooks for the last 10 minutes, cook the pasta al dente and drain. Serve with the salsa and a sprinkling of the nuts.

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