Black Pepper Farfalle with Alfredo Sauce
Updated: January 7, 2009
Dish prepared by Liz Polach and Jim Painter, PhD, from the Food Science and Human Nutrition Department at the University of Illinois on "The Morning Show."
INGREDIENTS
3 cups farfalle
1/2 cup sliced, ripe olives
2 cups roasted garlic alfredo sauce
1 3.5oz container sun-dried tomatoes
DIRECTIONS
Boil the pasta until tender.
You can add salt into the water to taste.
Once the pasta is tender, drain the water.
Adding in the vegetables.
You can buy both black olives and sun-dried tomatoes in cans, so you just drain them and stir them in with your farfalle.
The last step is adding the sauce.
Usually about a cup of sauce will do the trick, you don`t want a lot of sauce in this type of pasta.
It all mixes together more evenly if
you leave the stovetop on until after you add the sauce and stir it.
If you wish, you may also add shrimp or grilled calamari.
To learn more about the U of I`s Food Science and Human Nutrition Department, link here:
