1 large jar roasted red bell peppers, roughly chopped
3 bacon slices, chopped
2 garlic cloves, minced
1/2 cup dried tomatoes
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
Rehydrate dried tomatoes in 3/4 cup boiling water for 5 minutes. Drain, reserving liquid. Roughly chop the tomatoes.
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 reserved tomato liquid, 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.
--Adapted from Cooking Light magazine