This delicious Parmigiano-Reggiano Pasta is fantastic hot or chilled. 

We like to make a large batch for supper then use the leftovers for pasta salad lunches.

For smaller portions, cut the recipe in half.

Serves 4-6

You will need:

1 pound (454g) of Bow Tie Pasta

1 cup grated Parmigiano-Reggiano

(regular Parmesan cheese will work)

1/4 cup Kalamata olives, pitted and cut into quarters)

1/4 cup sun-dried tomatoes packed in oil, cut into 1/2 inch pieces

1/4 cup parsley, chopped

2 tsp "All About Garlic" Dill & Garlic Seasoning

1 Tbsp. unflavoured Sea Salt for pasta water.

Finishing Sea Salt (optional). We love and recommend:

"Red Wine O'Clock" Organic Red Wine Sea Salt 

or, for a kick of heat

"Wrath Trap" Scorpion Pepper Finishing Sea Salt

Directions:

Add olive oil and "All About Garlic" in a small bowl. Set aside. 

In a large pot, bring approx. 4 liters of water to a boil.  Add unflavoured sea salt. Cook pasta as per instructions on the package.

Drain pasta and place in a large dish. Add olive oil mixture, Parmigiano-Reggiano, sun-dried tomatoes, olives & parsley. Toss well.

Add a little more Parmigiano-Reggiano & parsley to garnish.

Add a dash of finishing sea salt to taste (optional)

Serve and Enjoy!