Sun Dried Tomato and Black Olive Pasta

June 25, 2012

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

After making my French inspired Fougasse the other day, I was left with some extra sun dried tomatoes and black olives, which were screaming to be used in a pasta dish; this is what I came up with.
Sun-Dried-Tomato-and-Black-Olives-2
Super easy yet incredibly flavorful, this pasta is filled with a tangy, slightly salty bite from the sun dried tomatoes and black olives, and is pulled together with a hint of garlic, fruity olive oil and a sprinkling of Parmesan cheese. If you’re looking for an extra tangy twist, feel free to add in some crumbled feta as well, I bet it would be awesome!
Do you have a favorite simple pasta dish? Let me know below!
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Sun Dried Tomato and Black Olive Pasta

Serves 4

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

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2 Comments

  • Reply Holly June 26, 2012 at 6:16 am

    You should try pasta putanesca. It's very similar. Kind of refreshing in a way. Just leave out the anchovies.

    • Reply Paula M June 26, 2012 at 1:25 pm

      I will have to check it out, thanks for the suggestion! And yes, I will avoid the anchovies like the plague 🙂

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