Fusilli with Broccoli, Sun Dried Tomatoes, and Black Olives
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Frozen broccoli spears||20 Ounce (Two 10 Ounce Packages)|
|Snipped sun-dried tomatoes||2 Ounce (About 1/2 Cup, Loosely Packed)|
|Canned black olives||3 1⁄2 Ounce, drained|
|Crushed red pepper||1⁄2 Teaspoon|
|Fusilli||1⁄2 Pound (Cooked According To Package Directions)|
|Grated romano cheese||2 Tablespoon|
In a large skillet, saute the garlic in oil until it's sizzling.
Add all the remaining ingredients except the fusilli and the grated cheese.
Cover the pan and cook on low, stirring occasionally, until the broccoli spears are separated and barely tender, about 7 minutes.
Remove the cover so the dish won't overcook.
With a knife and fork, cut the broccoli into bite-size pieces.
Then mix the broccoli with the cooked fusilli; pass the Romano cheese at the table.