Farfalle Pasta With Sun-Dried Tomatoes and Olives. Farfalle is the Italian word for butterfly.

Farfalle with Sun-Dried Tomatoes and Olives

Ingredients:

1 pound farfalle dried pasta

3/4 cup heavy (double) cream

12 green or kalmata olives, finely chopped

1/2 cup drained, oil packed, sun-dried tomatoes, finely chopped

salt and freshly ground pepper

3/4 cup grated Parmesan cheese

Directions:

Bring a large pot 3/4 full of water to a boil. Add salt and pasta to cook until al-dente, 10 to 12 minutes. Drain the pasta reserving 1/4 cup cooking liquid.

Meanwhile 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. Stir in the reserved hot cooking liquid. (If using kalmata olives, add to sauce just before pouring over pasta)

Transfer the pasta to a warmed serving bowl. Immediately pour the sauce over pasta. Add salt and pepper to taste and the Parmesan cheese. Serve at once. Serves 4