Sun Dried Tomato and Black Olive Pasta

Published by Paula's Plate on

I am dedicating this post to all of the other sun dried tomato fans out there. This recipe is for you.

 

Sun Dried Tomato and Black Olive Pasta

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves – finely minced
• 2 oz. sun dried tomatoes – chopped
  • I found mine in a 4 oz. plastic container near the regular tomatoes
• 2 cups low sodium or no-salt chicken broth
• 8 ounces thin spaghetti or angel hair pasta
• 1/2 cup sliced black olives (one small can – drained)
• 1/2 cup chopped fresh parsley
• 4 tablespoons Parmesan cheese
• 1 cup broccoli floretts – diced (Optional)
  • I added this in at the last minute because I had a little extra to use up 🙂

 Directions

1. Fill a large pot with water and bring to a boil.
2. Salt water generously (this is your only chance to flavor the pasta itself) and add the pasta. Cook until al dente (6-7 minutes) or according to the package directions. Drain.
3. Meanwhile, in a large skillet, heat the olive oil and garlic over medium heat for about 1-2 minutes.
4. Stir in the sun-dried tomatoes and unsalted/low sodium chicken broth. Reduce heat, cover and simmer for 10 minutes.
5. Add the olives and chopped broccoli (if using)to the sun-dried tomato mixture. Stir to mix evenly.
6. Add cooked pasta and allow to simmer in sauce until desired consistency of sauce is reached. (3-5 minutes)
7. Add fresh parsley and toss pasta.
8. Divide the pasta among individual plates. Top each serving with Parmesan cheese.
9. Enjoy!

Adapted from the Mayo Clinic