1 Pound Farfalle
1 Jar Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 Tsp Dried Crushed Red Pepper
1 Cup Thinly Sliced Fresh Basil Leaves
1/4 Cup Dry White Wine
1 Cup Diced Smoked Mozzarella
Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.
Add Bellisari's Calabrian & Sweet Tomato Fennel Spread and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add 1/2 cup basil about and sauté for 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in Smoked Mozz cheese and remaining 1/2 cup basil; cook until cheese softens and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.
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