Castelvetrano Olive and Sun-Dried Tomato Pasta
February 10, 2024
Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 pound pasta
- 3 tablespoons olive oil, plus for more desired consistency
- 4 cloves garlic, minced
- 1 cup Castelvetrano olives, pitted and sliced
- 1/2 cup sun-dried tomatoes, cut into pieces
- Red pepper flakes (optional, to taste)
- Pecorino Romano cheese (optional, for serving)
Instructions
- Cook pasta until al dente.
- In a pan, heat about 3 tablespoons of olive oil over medium heat.
- Add minced garlic, Castelvetrano olives, sundried tomatoes, and red pepper flakes (if using).
- Sauté the mixture until the garlic is golden and the olives and tomatoes are heated through.
- Add the cooked pasta to the pan with the olive and sun-dried tomato mixture.
- Mix well to ensure the pasta is coated with the flavorful ingredients. Add extra olive oil if pasta seems dry.
- Plate the pasta. If desired, sprinkle with Pecorino Romano cheese for an extra burst of flavor.
- Buon Appetito!
