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  • ½ (16-ounce) package farfalle pasta
  • 3 tablespoons Filippo Berio® Robusto Extra Virgin Olive Oil
  • 1½ tablespoons Full Circle Organic balsamic vinegar
  • 3 garlic cloves, minced
  • 1 yellow bell pepper, chopped (about 1 cup)
  • 1 can (14.5 ounces) Full Circle Organic diced tomatoes, drained
  • ½ cup drained and coarsely chopped pitted black olives (about 4 ounces)
  • ¼ teaspoon Food Club salt
  • ¼ teaspoon fresh ground black pepper
  • 6 ounces mozzarella cheese, cut into ½-inch pieces
  • 2 tablespoons chopped fresh basil leaves plus additional leaves for garnish (optional)


  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain and return to saucepot.
  2. Meanwhile, in small bowl, whisk together 2 tablespoons oil and vinegar.
  3. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and bell pepper and cook 3 minutes. Stir in tomatoes, olives, salt and pepper. Reduce heat to medium-low and cook 3 minutes.
  4. Pour tomato mixture over pasta. Add mozzarella and basil; toss to combine. Serve in warm pasta bowls drizzled with oil mixture garnished with basil leaves, if desired.

  • 455 Calories
  • 19g Fat (6g Saturated)
  • 27mg Cholesterol
  • 680mg Sodium
  • 52g Carbohydrates
  • 4g Fiber
  • 19g Protein