INGREDIENTS
1 box whole wheat Penne
3-4 cloves garlic, minced
1/4 c. pine nuts (optional)
1 cup dry-packed sundried tomatoes, rehydrated for 15 minutes in boiling water (to cover), then sliced thinly
1/2 c. pitted black olives (kalamata) Juice & zest of 1 lemon
Salt & pepper to taste
Fresh Basil (optional)
Grated parmesan cheese (optional)
METHOD
- Boil pasta as per package instructions. 2-3 Tbsp. olive oil
Meanwhile:
- In a large skillet, sauté garlic in olive oil over medium heat until beginning to soften
- If using pine nuts add now & sauté 20-30 seconds. Don’t allow garlic to burn.
- Add sundried tomatoes, black olives, lemon zest & juice
- Add a few (2-4) ladles of the cooking liquid from the pasta, enough so that the mixture is moist but not watery
- Season with salt & pepper, to taste
- When pasta is ready, remove from pot with a slotted spoon & place directly in skillet
- If adding fresh basil leaves, add at this point
- Toss all together to coat
- Serve, topped with grated parmesan, if desired
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