Garlic And Bell Pepper Farfalle

• 2 red bell peppers
• 2 yellow bell peppers
• 2 orange bell peppers
• 3 bacon slices, chopped
• 2 garlic cloves, minced
• 1 1/2 cups chopped plum tomato
• 1/2 cup kalamata olives, pitted and thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh basil

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

red bell peppers, yellow bell peppers, orange bell peppers, bacon, garlic, tomato, kalamata olives, salt, freshly ground black pepper, pasta, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/garlic-bell-pepper-farfalle (may not work)