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.
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:
or, for a kick of heat
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!