Farfalle Anna

• 1 medium red onion, chopped
• 2 tablespoons olive oil
• 2 -3 garlic cloves, chopped
• 4 14 ounces canned chopped black olives
• 14 cup pine nuts, toasted
• 12 cup sun-dried tomato, packed in oil, chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
• 16 ounces farfalle pasta, cooked

1. Saute onion and garlic in 1 tablespoon olive oil until softened, approximately 5 minutes.
2. Let cool slightly.
3. Transfer onion mixture to a large bowl and combine remaining ingredients, including 1 tablespoon of olive oil.
4. (Note: I use less than the entire can of chopped black olives, since I am not an olive "lover".
5. ).
6. Add more olive oil, salt and pepper to taste.
7. Serve warm or cold.

red onion, olive oil, garlic, black olives, pine nuts, tomato, feta cheese, parmesan cheese, fresh marjoram, pasta

Taken from www.food.com/recipe/farfalle-anna-487611 (may not work)