Leonard pulled this gem from the Williams-Sonoma cookbooks. If you haven't seen them, the series is terrific. We've had many excellent pasta and soup dishes from them.
This particular dish cooks up quick and easy. You can come home and have dinner on the table in less than thirty minutes - as long as you buy pitted olives. I hate pitting olives myself.
Time: 20 minutes
Serves: 4
| A. | pasta, dried | 0.75 pounds | Almost any kind will work. Farfalle (bow tie) or shells are good for this. |
| heavy cream | 0.75 cup | ||
| green olives | 12 | Pitted and chopped. | |
| sun dried tomatoes, in oil | 4 ounces | Drained and chopped. | |
| salt | to taste | ||
| fresh ground pepper | to taste | ||
| Parmesan cheese | 0.75 cup | Grated. | |
Bring 4 quarts of water and 1 tablespoon salt to a boil. Add the pasta to boiling water. When the pasta has 2 minutes to go, combine the cream, olives and sun-dried tomatoes in a frying pan over very low heat. Heat just until the cream is lukewarm and slightly pink. Drain the pasta as soon as it is al dente, reserving 0.25 cup of the cooking water. Stir the reserved hot cooking water into the cream sauce. Transfer the pasta to a warmed serving dish. Immediately pour the cream sauce over the pasta; add salt and pepper to taste and the Parmesan cheese. Toss well. Serve at once.
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