Fusilli with Broccoli, Sun Dried Tomatoes, and Black Olives Recipe
Ingredients
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Two 10-ounce packages frozen broccoli spears | ||
| Tomatoes | 2 Ounce, dried | |
| Black olives | 3 1/2 Ounce, drained | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Salt | To Taste | |
| 1/2 pound fusilli, cooked according to package directions | ||
| Grated Romano cheese | ||
Directions
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.
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.
Chef
