I am dedicating this post to all of the other sun dried tomato fans out there. This recipe is for you.
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.
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!
Sun Dried Tomato and Black Olive Pasta
- 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 🙂
- Fill a large pot with water and bring to a boil.
- 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.
- Meanwhile, in a large skillet, heat the olive oil and garlic over medium heat for about 1-2 minutes.
- Stir in the sun-dried tomatoes and unsalted/low sodium chicken broth. Reduce heat, cover and simmer for 10 minutes.
- Add the olives and chopped broccoli (if using)to the sun-dried tomato mixture. Stir to mix evenly.
- Add cooked pasta and allow to simmer in sauce until desired consistency of sauce is reached. (3-5 minutes)
- Add fresh parsley and toss pasta.
- Divide the pasta among individual plates. Top each serving with Parmesan cheese.
Adapted from the Mayo Clinic