Black and White Bowtie Pasta

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins


16ounces bowtie pasta
1/4cup pine nuts
16pieces sun dried tomatoes, chopped
3/4tablespoon oil from sun dried tomatoes
6ounces can of CA black ripe olives, sliced
3/4teaspoon sea salt
1clove garlic, crushed


Boil 6 cups of water.  Toss in pasta and cook until al dente to taste or according to package directions.  Drain.  Toast pine nuts in a hot, dry skillet until lightly browned and aromatic.  Set aside.  Place oil, tomatoes, black olives, salt and garlic in a large skillet on medium-high heat.  Add pasta and toss to coat completely with oil.  Heat through 2-3 minutes.  Add pine nuts and serve.

I named this recipe "Black and White Bowtie Pasta" because of my additions of black olives and white pine nuts…making it elegant, yet simple!