Bowties with Potatoes, Capers and Olives Recipe from Italy

Ingredients

• 1 tbsp olive oil
• 0.33 cup chopped onion
• 2 slices tempeh " bacon ," diced
• 2 cups thinly sliced small red-skinned potatoes
• 0.5 cup white wine
• 0.25 cup fresh basil , cut into thin strips
• 0.5 cup halved, Greek or Italian olives
• 1 tbsp drained capers
• 1 cup low-sodium vegetable broth
• 8 oz (227 g) large bowtie pasta ( farfalle )
• 0.25 cup chopped fresh flat-leaf parsley