Sun Dried Tomatoes with Green Olives Pasta (Williams-Sonoma)

Fast and easy, and delicious!!!

3/4 cup heavy whipping cream

12 green olives, pitted and finely chopped

4 oz sun-dried tomatoes in olive oil, drained and finely chopped

salt

freshly ground pepper

3/4 cup freshly grated parmesan cheese

bowtie pasta

1. Add pasta to boiling water. When it is almost cooked, 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.

2. Drain the pasta as soon as it is al dente, reserving about 1/4 cup of the cooking water. Stir the reserved hot cooking water into the cream sauce. 

3. Transfer the data to a warmed serving dish. Immediately pour the cream sauce over the pasta; ad salt and pepper to taste and the Parmesan cheese. Toss well. Serve at once.