Pasta with 
Sun-dried Tomatoes
and Green Olives

More super recipes!

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.

  • pasta, farfalle or shells
  • 3/4 cup heavy (double) cream
  • 12 green olives, pitted and finely chopped
  • 4 oz sun-dried tomatoes in olive oil, drained and finely chopped
  • salt
  • freshly ground pepper
  • 3/4 cup freshly grated Parmesan cheese

Add the pasta to boiling water. When it is almost cooked, 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 about 1/4 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.

Serves 4