Rice Pasta with Sun Dried Tomatoes, Kalamata Olives & Asiago Cheese.

Prep-time: 5 minutes Cook: 20-30 minutes Serves: 4-6

Pasta with Sun-Dried Tomatoes
Kalamata Olives and Asiago Cheese

Four ingredients and yet the flavor is amazing!
Serve by itself or as a side dish with chicken or
prawns. You can also add some sauteed spinach.


1 box brown rice pasta (fusilli, conchiglie or farfalle
shapes work well for this dish)
Follow the directions to make enough to serve 4-6.

1/3 cup finely chopped sun-dried tomatoes
(in olive oil)
4 tablespoon of oil from the tomatoes or two of plain olive oil
and two of the oil from the tomatoes.

1/4 cup finely chopped Kalamata olives pitted or a dry
cured pitted olives
1 clove garlic finely minced
1/3 cup grated Asiago or Parmesan cheese

Cook the pasta according to the box.
Drain cover and set aside.

Sauté the garlic in the oil till just brown
add the olives and tomatoes.
Toss in with the pasta add the olives.
Sprinkle with cheese and serve.

Serve with more cheese on the side.

Note: The leftovers can be served hot or cold.


Copyright 2008 Estelle T. Chandler