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.


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

Serves 4


  • 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 🙂


  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

Share This Post

You Might Also Like


  • 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 🙂

    Leave a Reply

    Please prove you are not a robot *

    Back to top