Bow Ties with Pesto Kalamatas and Sun Dried Tomatoes
Elevate your weeknight pasta game with this vibrant recipe for Bow Ties with Pesto, Kalamatas, and Sun-Dried Tomatoes! This quick and easy dish combines velvety bow-tie pasta with the bold flavors of rich basil pesto, briny kalamata olives, and tangy sun-dried tomatoes. A drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese add a luxurious finish, while fresh basil offers a pop of color and freshness. Ready in just 25 minutes, this Mediterranean-inspired recipe is perfect for busy evenings but sophisticated enough for entertaining. Serve it warm and let the flavors transport you to a sun-soaked Italian countryside. Keywords: bow-tie pasta, pesto pasta recipe, kalamata olives, sun-dried tomatoes, quick Mediterranean pasta.
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Recipe Information
Ingredients
- 12 oz bow-tie pasta (farfalle)
- 1 tsp salt
- 0.5 cup pesto (homemade or store-bought)
- 0.5 cup kalamata olives, pitted and sliced
- 0.333 cup sun-dried tomatoes, julienned
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh basil leaves, chopped (optional for garnish)
- 0.25 cup freshly grated Parmesan cheese
- 0.25 tsp black pepper, freshly ground
Instructions
Bring a large pot of water to a boil. Add 1 tsp of salt to the boiling water and cook the bow-tie pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, prepare the other ingredients. Slice the kalamata olives and julienne the sun-dried tomatoes if they are not pre-cut.
In a large skillet or sauté pan, heat 2 tbsp of olive oil over medium heat. Add the julienned sun-dried tomatoes and sliced kalamata olives, stirring for 1-2 minutes until warmed through and fragrant.
Reduce the heat to low and stir in the pesto. If the pesto is too thick, add a splash of the reserved pasta cooking water to help thin it and create a creamy sauce.
Add the cooked pasta to the skillet and toss well to coat evenly with the pesto mixture. If needed, add a little more of the reserved pasta water to loosen the sauce.
Season the pasta with freshly ground black pepper to taste and mix in half of the grated Parmesan cheese.
Transfer the pasta to serving bowls or plates. Garnish with the remaining Parmesan cheese, chopped fresh basil (if using), and an extra drizzle of olive oil if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 6194 mg | 269% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 35.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1045 mg | 80% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
