Buccatini With Olive Pesto, Sun-Dried Tomatoes And Basil

Recipe Ingredients

1 cup	237ml	Tapenade (Black Olive Paste) - (see recipe)
1/4 cup	15g / 0.5oz	Sun-dried tomatoes - cut 1/8" julienne
1 cup	40g / 1.4oz	Chopped basil leaves - (loosely packed)
1/4 cup	10g / 0.4oz	Roughly-chopped flat-leaf parsley
1		Buccatini - (16 oz)

Recipe Instructions

In a large saute pan, stir together Tapenade, sun-dried tomatoes and basil off the heat.

Drop pasta into boiling water and cook uncovered until tender yet still al dente. Drain pasta in colander over sink. Pour pasta into saute pan with sauce over medium heat. Stir gently to coat pasta and warm through about 1 minute.

Toss in chopped parsley, toss to mix, pour into warm serving bowl and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5616) - from the TV FOOD NETWORK

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