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Pasta w/Sun-Dried Tomatoes, Garlic & Black Olives

Source of Recipe

by Marsha, from "Pasta" by Eric Treuille and Anna Del Conte


List of Ingredients

1 pound dried pasta, spaghetti or linguine preferred
12 sun-dried tomatoes in olive oil, drained and sliced
1 cup pitted black olives, such as kalamata or gaeta, sliced
3 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon red wine vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil or flat-leaf parsley
Salt
Black pepper


Recipe

Cook pasta in a large pot of boiling salted water, until firm to the bite if serving hot. Slightly undercook the pasta if serving this dish as a salad.

While pasta is cooking, combine tomatoes, olives, garlic, red pepper flakes, vinegar and oil. Drain pasta. Return pasta with basil or parsley and tomato mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature. Serves 4.

Think ahead: Mix sauce ingredients up to 8 hours in advance. Cover and store at room temperature. If serving as a salad, dress pasta up to 8 hours in advance. Cover and store at room temperature.