Sun-dried tomato and olive pasta

(serves 2)

I make variations of this often – it’s a fast, easy pasta recipe that takes substitutions well.  Don’t have pine nuts? Try some crumbled bacon. Only have fresh tomatoes? Cut and saute for 30 seconds before proceeding…

  •  4  to 6 oz of penne pasta

  • Sun-dried tomatoes (about 4 full-size slices, ¼ c of canned, or a generous handful of home made)

  • 12 Greek olives

  • 2 oz Feta or goat cheese

  • 1 c Bitter greens (arugula, radiccio, or similar)

  • 2 tbls pine nuts

  • 1 ts olive oil

  1. Cook the pasta per package directions and while that’s going:

  2. Soak the tomatoes in shallow boiling water, unless they’re in oil in which case skip this (you can use some of the pasta water if that’s handy.) Don’t drown them, just enough to rehydrate them a little.

  3. In a small frying pan heat the olive oil and toast the pine nuts until golden. Remove from the heat.

  4. In a small bowl, slice the olives, crumble the cheese, and add the greens (in bite size pieces) take the tomatoes out of the soaking water and cut into small strips, add to the olive and cheese bowl.

  5. Strain the pasta and toss with the vegetables and cheese. Sprinkle the pine nuts over the top and serve.

(goes great with the Italian bread!)