Pasta with 
Sun-dried Tomatoes
and Green Olives

Leonard pulled this gem from the Williams-Sonoma cookbooks. If you haven't seen them, the series is terrific. We've had many excellent pasta and soup dishes from them.

This particular dish cooks up quick and easy. You can come home and have dinner on the table in less than thirty minutes - as long as you buy pitted olives. I hate pitting olives myself.

Time: 20 minutes
Serves: 4

A. pasta, dried 0.75 pounds Almost any kind will work. Farfalle (bow tie) or shells are good for this.
heavy cream 0.75 cup  
  green olives 12 Pitted and chopped.
sun dried tomatoes, in oil 4 ounces Drained and chopped.
  salt to taste  
  fresh ground pepper to taste  
  Parmesan cheese 0.75 cup Grated.

Bring 4 quarts of water and 1 tablespoon salt to a boil.

Add the pasta to boiling water.

When the pasta has 2 minutes to go, 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.

Drain the pasta as soon as it is al dente, reserving 0.25 cup of the cooking water.

Stir the reserved hot cooking water into the cream sauce.

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