sun-dried tomatoes with green olives

By momofsixplus1

so intense are the flavors of sun0dried tomatoes and green olives that this sauce requires little if any additional seasoning. For an interesting variation, use extra-virgin olive oil in place of cream and instead of heating the ingredients, simply puree them in a food processor or blender to make a pestolike topping.

Ingredients

• 3/4 cup heavy 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

Preparation

Step 1

add your choice of 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