Farfalle with olive oil and sun-dried tomatoes
Ingredients
For
4
personnes
- 400 g of farfalle-style pasta
- half a jar of sun-dried tomatoes
- 2 tablespoons of full-flavoured olive oil
- 2 crushed garlic cloves
- 1 tablespoon of basil
- 2 sprigs of thyme, leaves removed
- Salt, pepper
Tip
For a complete meal, add 12 large peeled prawns to this recipe. Fry them in olive oil before continuing with the recipe by adding the sun-dried tomatoes.
Instructions
- Cook the pasta al dente (following the instructions on the packet).
- Meanwhile, fry the sun-dried tomatoes, thyme and garlic in olive oil, then leave to cook gently.
- Drain the pasta, then toss it in the mixture prepared earlier.
- Then sprinkle with basil, drizzle with a little olive oil, and season with salt and pepper.
- Serve hot.
Tip
For a complete meal, add 12 large peeled prawns to this recipe. Fry them in olive oil before continuing with the recipe by adding the sun-dried tomatoes.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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