Asparagus, Olive and Sun Dried Tomato Bowties


  • 6-8 oz bowtie pasta
  • Salt for the pasta water
  • 1 bunch (about 1 pound) asparagus
  • *Snap off and discard bottoms, cut 1 ½” tops, cut middles into small pieces
  • 20 black olives
  • ½ cup Bella Sun Luci sun dried tomatoes julienne cut
  • 1 TB Bella Sun Luci extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Parmesan


  • Prep the asparagus as noted above.
  • Cook pasta as directed on package.
  • 60 seconds before the pasta is done, add the asparagus to the pot.
  • Drain the pasta-asparagus, put in a bowl, add the garlic and stir to heat then add the rest of the ingredients.
  • Top with Parmesan cheese and serve hot.
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