Bowtie Pasta with Sun Dried Tomatoes and Kalamata Olives
The tang of the tomatoes with the heat of the chipotle oil combines for a terrific side dish. Toss in some cooked chicken or shrimp for a main course meal.
8 oz. bow tie pasta
¼ cup OLIVE MILL Chipotle Extra Virgin Olive Oil
2-3 T. OLIVE MILL Pesto sauce
2 T. fresh rosemary, minced
¼ cup sun-dried tomatoes packed in oil, drained and chopped
1/3 cup OLIVE MILL Kalamata olives, coarsely chopped
¼ cup parmesan cheese, grated
Garlic salt
Cook pasta according to directs on package. Be sure to just cook to al dente stage. Drain and return to pot removing from burner. Stir in oil and all remaining ingredients and mix well.
