Farfalle with Preserved Lemon and Sun-dried Tomatoes

I have a lot of preserved lemons now that they are ready to use. I thought that a nice pasta dish would taste great with those lemons and this is what I came up with. It came out pretty well and all the flavors tasted good together. The sun-dried tomatoes, lemons, olives, and capers were delicious. I was originally going to use diced tomatoes but when John suggested sun-dried tomatoes I had to try it. I didn’t add any cheese but I think this recipe would be great with a little feta or parmesan on top.

Farfalle with Preserved Lemon and Sun-dried Tomatoes
(Makes 2 Servings)
Printable Recipe

Ingredients:

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 preserved lemon, pith removed, washed and sliced
• 1 small onion (diced)
• 2 cloves garlic (chopped)
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1 Cup Sun-dried tomatoes
• 2 tablespoons capers (drained)
• 1/4 cup kalamata olives (pitted and diced)
• salt and pepper to taste
• 3 Cups Farfalle
• 1 handful parsley (chopped)

Directions:

1. Heat the oil and butter until melted. Add the onion and saute until soft, about 5 minutes.
2. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
3. Add the white wine, tomatoes, lemon, olives and capers and let simmer until it has almost all evaporated, about 10 minutes.
4. Cook the pasta as directed.
5. Toss the pasta in the sauce, add the parsley, and serve.