This is a Sicilian pasta recipe with sun-dried tomatoes, olives, pine nuts, feta cheese and chilli flakes.
This is the BEST pasta recipe I have ever tried. My wife and I made pleasure noises throughout the meal. I left out the red pepper flakes. I added 4 ounces of sauted Portabellas, 2 medium zucchini julienned, and 3/4 jar of sliced marinated roasted peppers with garlic. I stirred the Feta into the hot pasta and got it mixed and melted before adding the other ingredients. - 21 Jun 2005 (Review from Allrecipes USA and Canada)
This is very similar to Macaroni Grill's Farfalle Renaldo, which hasn't been on the menu in years, and which I miss terribly. I made this with kalamata (Greek) olives, in order to attempt to duplicate the Grill's version, and it was pretty darn close! I normally, er, mess with recipes a great deal, adding extra seasonings, etc., but I didn't add anything to this, except some sautéed baby portabella mushrooms that I needed to get rid of. This was very fast and simple to make, and quite delicious - even vegetarian. My (carnivore) husband raved! - 03 Nov 2006 (Review from Allrecipes USA and Canada)
I worked in a restaurant that served a variation of this recipe. We used Kalamata Olives and capers. Then topped with fresh shredded Parimigianno Regianno. This recipe is the closest I have see to the restaurants Sicilian Pasta. Will make again - 17 Nov 2006 (Review from Allrecipes USA and Canada)