This was the first time I made this dish. I actually was trying to duplicate a really delicious dish I used to get from a restaurant down the street, which has since closed. Sad face.
The restaurant was called Gemelli’s and the dish was called Pasta Gemelli. Unfortunately, its been so long at this point that I could only remember 2 ingredients in the dish! Uh yeah, dumb! Anyways I winged it with those two ingredients and whatever else I had in the house. Since this is healthy food month, I’ll give you the option of leaving out the “unhealthy” ingredient—though I did not use much. Enjoy!
1lb Bow Tie Pasta
4 slices of sun-dried tomatoes (not in oil)
1 can of whole peeled tomatoes
½ cup of pitted kalamata olives (give or take)
2-3 cloves of garlic—I like a lot!
salt and pepper seasoning
¼ cup heavy cream (optional)
Boil pasta in a large pot. In the meantime, using a deep pan, heat up 2 tbsp of olive oil on medium heat. Mince the garlic and chop the sun-dried tomatoes into thin strips. Add to pan and sizzle until garlic is golden brown.
Add the can of whole tomatoes. I just slice them up into chunks right in the pan. I like it chunky. If you don’t like the chunks I’m sure pureed tomato sauce is fine. Add about 4 large chopped basil leaves. Cook that up for about 15-20 minutes on medium heat, or until most of the watery liquid from the tomatoes has evaporated. It should just be chunks of tomatoes
When pasta is almost done, add the olives to the sauce and let it heat up for a couple of minutes. At this point, if you want to add the heavy cream go ahead. Stir it in and let it for just a couple of minutes. Season with salt and pepper as desired.
While that is done cooking, drain pasta and add it to the tomato sauce. Mix well and serve with parmesan cheese.
There are so many other ways to make this dish—you could add broccoli, spinach or asparagus, or even chicken or turkey breast. Have fun and experiment! What would you add?