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Buccatini With Olive Pesto, Sun Dried Tomatoes And Basil
Ingredients
- 1 c. Tapenade (Black Olive Paste)
- 1/4 c. Sun-dry tomatoes cut 1/8" julienne
- 1 c. Minced basil leaves - (loosely packed)
- 1/4 c. Roughly-minced flat-leaf parsley
- 1 pkt Buccatini - (16 ounce)
Directions
- In a large saute/fry pan, stir together Tapenade, sun-dry tomatoes and basil off the heat.
- Drop pasta into boiling water and cook uncovered till tender yet still al dente. Drain pasta in colander over sink. Pour pasta into saute/fry pan with sauce over medium heat. Stir gently to coat pasta and hot through about 1 minute.
- Toss in minced parsley, toss to mix, pour into hot serving bowl and serve immediately.
- This recipe yields 4 servings.
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