Buccatini With Olive Pesto, Sun Dried Tomatoes And Basil Recipe

• 1 c. Tapenade (Black Olive Paste)
• 1/4 c. Sun-dry tomatoes cut 1/8" julienne
• 1 c. Minced basil leaves - (loosely packed)
• 1/4 c. Roughly-minced flat-leaf parsley
• 1 pkt Buccatini - (16 ounce)

1. In a large saute/fry pan, stir together Tapenade, sun-dry tomatoes and basil off the heat.
2. Drop pasta into boiling water and cook uncovered till tender yet still al dente.
3. Drain pasta in colander over sink.
4. Pour pasta into saute/fry pan with sauce over medium heat.
5. Stir gently to coat pasta and hot through about 1 minute.
6. Toss in minced parsley, toss to mix, pour into hot serving bowl and serve immediately.
7. This recipe yields 4 servings.

tapenade, tomatoes, basil, roughlyminced flatleaf parsley, buccatini

Taken from cookeatshare.com/recipes/buccatini-with-olive-pesto-sun-dried-tomatoes-and-basil-94559 (may not work)