- 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!