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Pasta With Bell Peppers Goat Cheese And Basil

  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Red bell pepper 1 Large, cut into julienne strips
  Yellow bell pepper 1 Large, cut into julienne strips
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Sliced pitted kalamata olives/Other brine-cured black olives 1⁄3 Cup (5.33 tbs)
  Finely shredded fresh basil leaves 1⁄2 Cup (8 tbs)
  Rotelle/Fusilli 1⁄2 Pound
  Mild goat cheese 3 Ounce, crumbled (1 Cup, Such As Montrachet)

In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, add the onion, and cook the mixture, stirring, until the onion is softened.
Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, and add the wine and the olives.
Boil the wine until it is reduced by half, season the mixture with salt and black pepper, and stir in the basil.
In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water.
In a serving bowl whisk two thirds of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth, add the pasta and the bell pepper mixture, and toss the mixture well.
Sprinkle the pasta with the remaining goat cheese.

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