Two Olive Penne
Michelle Ludtke
The main course served at the last annual girl’s weekend in Saugatuck.
ingredients
- 2 T. oil from sun dried tomatoes
- 4 garlic cloves, minced
- 1/4 t. crushed red pepper
- 1 T. extra virgin olive oil
- 1 1/2 T. balsamic vinegar
- 1/3 cup chopped, pitted Kalamata olives
- 1/3 cup chopped, pitted green olives
- 1/2 cup chopped, drained oil packed sun dried tomatoes
- 1 (12 oz) package whole wheat penne pasta
- 1/2 t. kosher salt
- 1/3 cup thinly sliced fresh basil
- 2 T. pine nuts, toasted
- 1/4 cup grated Parmesan cheese
directions
- 1
Heat oil from sun dried tomatoes in a large skillet over medium heat. Add minced garlic and crushed pepper. Saute 45 seconds. Remove from heat; stir in olive oil, balsamic vinegar, olives and sun dried tomatoes.
- 2
Cook the pasta and drain, reserving 1/3 cup of the cooking liquid.
- 3
Add cooked pasta and reserved liquid to olive mixture. Stir in salt, basil and pine nuts, tossing gently to combine. Top with cheese.
Source: Suzy O'Connor
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