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LOCATION: Recipes >> Pasta Sauces >> Dried Tom Olive

Print this Recipe    Dried Tom Olive

Sun dried tomato

3/4 cup /200 ml double cream
12 green olives
125 g / about 4 oz oil-packed sun-dried tomatoes, drained
salt
pepper
90 g freshly grated Parmesan or Vegan substitute

Cook pasta. Combine cream, olives and tomatoes in fry pan on low
heat until lukewarm and slightly pink.

Drain pasta when al dente, reserve about 60 ml/ 4 tablespoons of
the cooking water. Stir water into cream sauce.

Put pasta on serving plates. Immediately pour sauce over pasta and
salt and pepper to taste. Sprinkle cheese over and serve at once.

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