POLLY-O Farfalle with Green Olives and Fresh Mozzarella

• 9 cups onions, julienne
• 1-1/4 cups garlic, finely chopped
• 45 cups tomatoes, roughly chopped
• 9 cups pimento-stuffed green olives, pitted, quartered
• 3 cups water
• salt and pepper to taste
• 72 oz farfalle (bow-tie pasta), cooked
• 54 oz. , halved
• 12 each basil sprigs
• 1/4 cup parsley, chopped

1. 1.
2. To prepare the green olive and tomato compote, saute onions and garlic until softened.
3. Add tomatoes and green olives.
4. Add water.
5. Cook for 15 minutes until the mixture reaches a chunky consistency.
6. Season to taste with salt and pepper.
7. 2.
8. For each serving, combine 6 oz.
9. pasta with 12 oz.
10. sauce.
11. Heat through and toss in 4-1/2 oz.
12. of fresh mozzarella.
13. Serve in a pasta bowl.
14. Garnish with a basil sprig and 1 teaspoon parsley.

onions, garlic, tomatoes, green olives, water, salt, pasta, basil sprigs, parsley

Taken from www.kraftrecipes.com/recipes/polly-o-farfalle-green-olives-fresh-mozzarella-57916.aspx (may not work)