Ingredients
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8 ounces bow tie pasta
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2 -3 tablespoons pesto sauce
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2 tablespoons fresh rosemary, minced
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1/4 cup sun-dried tomato packed in oil, drained and chopped
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1/3 cup kalamata olive, coarsely chopped
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1/4 cup parmesan cheese, grated (or more to taste)
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garlic salt
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1/4 cup hot chili-flavored olive oil (to taste)
Instructions
- Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
- Stir in oil.
- Stir in remaining ingredients and mix well.
- **I have also added broccoli to pasta water while cooking pasta and this is very good too.