Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
350 g farfalle
1 tblsp extra virgin olive oil
3 shallots, finely chopped
1 tblsp tomato purée
100 ml white wine
2 peppers, roasted and chopped
50 g crème fraîche
200 ml fresh cream
salt and freshly ground black pepper
100 g feta, crumbled, to serve
chives, to garnish
Cook the pasta according to the instructions on the package.
In the meantime, prepare the sauce, heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and allow to cook for 1–2 minutes, then stir in the crème fraîche and cream.
Remove from the heat and allow to cool slightly. Then blend it to a purée. Season to taste.
Toss the drained, cooked pasta into the sauce. Using tongs, curl a portion of pasta onto a serving plate, sprinkle over crumbled ricotta salata and garnish with some chive lengths on top.