Pasta with Sun Dried Tomatoes and Kalamata Olives
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Author:
The Old World Olive Co
Ingredients
- 1/4 cup Old World Olive Press Chipotle EVOO
- 8 oz. bow tie pasta
- 2-3 Tbsp. pesto sauce, any will work
- 2 Tbsp. fresh rosemary, minced
- 1/4 cup sun dried tomatoes packed in oil, drained and chopped
- 1/3 cup Kalamata olives, coarsely chopped
- 1/4 cup parmesan cheese, grated
- Garlic salt
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Directions
Cook pasta according to package.
- Drain and return to pot removing from burner.
- Stir in EVOO and all remaining ingredients and mix well.
- Toss in some cooked chicken or shrimp for a main course meal.
