Instructions

1. Bring a pot of salted water to a boil for the pasta.
2. Finely chop the garlic.
3. Cut the sun-dried tomatoes into strips.
4. Pit and slice the Spicy Bariolè Olives into rounds.

Cooking the Pasta:
5. Cook the pasta al dente according to the package instructions.

Preparing the Sauce:
6. In a large skillet, heat the Organic Extra Virgin Olive Oil With Chili Pepper Natural Flavor
over medium heat.
7. Add the minced garlic and sauté for 1-2 minutes, being careful not to burn it.
8. Add the sun-dried tomatoes and Spicy Bariolè Olives to the skillet, stir, and cook for another 2-3 minutes.

Combining the Pasta and Sauce:
9. Drain the pasta, reserving some of the cooking water.
10. Add the pasta to the skillet with the sauce, mixing well to combine all the ingredients. If needed, add a bit of the reserved pasta water to make the sauce creamier.

Serving:
11. Adjust the seasoning with salt and pepper to taste.
12. Optionally, add a sprinkle of chopped fresh parsley for a touch of freshness.

Serve the pasta hot.

— Preparation Time: 2 hours 15 minutes