Sun Dried Tomato and Black Olive Pasta
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
- 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.
- Enjoy!
Adapted from the Mayo Clinic
2 Comments
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.
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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