Cold Caprese Pasta Salad
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 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 for about 2 minutes. Add 1/2 cup basil and sauté for 2 minutes. Bring to simmer. Remove sauce and let cool. Add cooked farfalle to sauce and toss to coat. Mix in smoked mozzarella cheese and remaining 1/2 cup basil tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.