Pasta with Sun-Dried Tomato and Black Olives

For a different flavor, try sliced green
or Greek olives in this pasta sauce.
If you use big old black Greek olives,
substitute feta cheese for the Parmesan.

Ingredients:
2 tablespoons olive oil
4 garlic cloves, mashed
1/3 cup dry-packed sun-dried tomatoes, drained and chopped
1 3/4 cups unsalted chicken broth
8 ounces uncooked rotelle (wheel-shaped) pasta
1/2 cup sliced black olives (about 15 medium olives)
1/2 cup chopped fresh parsley
4 teaspoons Parmesan cheese


Directions:
In a large skillet, heat the olive oil
and garlic over medium heat.
Stir in the sun-dried tomatoes
and unsalted chicken broth.
Reduce heat, cover and simmer for 10 minutes.

Fill a large pot 3/4 full with water
and bring to a boil. Add the pasta
and cook until al dente (tender),
or according to the package directions.
Drain the pasta thoroughly.

Add the olives and parsley
to the sun-dried tomato mixture.
Stir to mix evenly.

Divide the pasta among individual plates.
Top each serving with 1/4
of the sun-dried tomato mixture
and 1 teaspoon Parmesan cheese.
Serve immediately.