- 8 oz bow tie pasta
- salt and freshly
ground black pepper
- 1/2 jar CANDONI Sun Dried Tomatoes, drained and
chopped
- 3 cloves fresh
garlic, finely chopped
- 1/2 can pitted
black olives, thinly sliced
- handful of fresh
basil, chopped
- Extra Virgin
Olive Oil
Cook pasta in boiling
salted water until tender. Drain pasta and place in
serving dish. Layer with sliced tomatoes. Sprinkle
with garlic, black pepper, olives. Cover and place
in refrigerator 2-3 hours to marinate. Before
serving, sprinkle again with olive oil, then fresh
basil. Serve with fresh Provolone cheese.
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