Garlic and Bell Pepper Farfalle

Ingredients

• 3 slices bacon chopped
• 0.3 teaspoon pepper black freshly ground
• 5 cups farfalle pasta hot cooked uncooked ( 4 cups bow tie pasta)
• 0.3 cup basil fresh chopped
• 2  garlic clove minced
• 0.5 cup kalamata olives pitted thinly sliced
• 2  and orange peppers 
• 1.5 ounces parmesan fresh grated
• 1.5 cups plum tomatoes chopped
• 2  bell pepper red
• 0.8 teaspoon salt 
• 2  bell pepper yellow

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 5 minutes. Peel and chop.
6. Cook bacon in a large nonstick skillet over medium-high heat until crisp.
7. Remove bacon from pan, reserving 1 teaspoon drippings in pan.
8. Add garlic to pan, and cook 30 seconds, stirring constantly.
9. Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally.
10. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.