Prep Time:	10 mins
Cook Time:	20 mins

Ingredients:

• 1 tbsp olive oil
• 1/3 cup onion, chopped
• 2 slices tempeh "bacon", diced (optional)
• 2 cups thinly sliced small red-skinned potatoes
• 1/2 cup white wine
• 1/4 julienned fresh basil
• 1 cup low-sodium vegetable stock
• 1/2 cup halved and pitted Greek or Italian olives
• 1 tbsp drained capers
• 1 tbsp salt (optional)
• 8 oz large dried bowtie pasta (farfalle)
• 1/4 cup chopped fresh flat-leaf parsley
• salt and freshly ground pepper to taste

1. Bring a large pot of water to a boil. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and tempeh "bacon", and cook, stirring occasionally, until lightly browned, for 2 mins. Add the potatoes, and cook, stirring occasionally, until lightly browned, for 5 to 7 mins.
2. Add the wine and basil to the pan, and cook until thickened slightly, about 2 mins. Add the stock, olives and capers, and cook, stirring occasionally, until reduced by half, for 8 to 10 mins.
3. Add 1 tbsp of salt and the pasta to the boiling water, stirring to prevent sticking. Cook the pasta until just tender or according to the package directions, for about 10 mins. Remove from the heat, drain, rinse in cold water, and drain well.
4. Add the parsley, and salt and pepper to the sauce, and stir well. Add the pasta, and toss to coat. Serve hot.