Recipe by Vicki in CT
Tang of the tomatoes with the heat of the chile oil combines for a terrific side dish. Easy one pot cooking. Toss in some cooked chicken or shrimp for a main course meal.**
Top Review by Kumquat the Cat's friend
Excellent and easy pasta dish, appropriate for a weeknight vegetarian supper. I served this with a salad. I usually like my pasta with lots of sauce. Well, this didn't have so much but was good anyway. I used a combo of sundried tomatoes and roasted tomatoes from the antipasto bar at the market as well as kalamata olives (love them). I tried to rinse off as much oil as I could, and substituted the oil called for in the recipe with vegetable broth and red pepper. BF had seconds, a sure sign of a hit! Thanks very much.
- 8 ounces bow tie pasta
- 1⁄4 cup hot chili-flavored olive oil (to taste)
- 2 -3 tablespoons pesto sauce
- 2 tablespoons fresh rosemary, minced
- 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
- 1⁄3 cup kalamata olive, coarsely chopped
- 1⁄4 cup parmesan cheese, grated (or more to taste)
- garlic salt
Directions See How It's Made
- Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
- Stir in oil.
- Stir in remaining ingredients and mix well.
- **I have also added broccoli to pasta water while cooking pasta and this is very good too.