Oil and Garlic Pasta Stir-Fry 2 servings (originally posted in "My Favorite Summer Dinner")
Pasta
Prepare 2 servings of pasta. I suggest a rigatoni, fuscilli, or an linguini, but it's your choice.
Stir-Fry
2 tablespoons Extra Virgin Olive Oil
5 or so garlic sections, either finely chopped or pressed (by a garlic press) into the pan
1/4-1/3 cup fresh basil
1/4 cup sun-dried tomatoes sliced into thin slices
1 cup broccoli, chopped
Parmesan cheese, to taste
Grilled Chicken in thin strips or chunks, optional
Directions
If pasta will take about 10 minutes to cook (as it does with dry fuscilli), start pasta first.
Heat a large skillet over medium heat with olive oil and garlic.
Once the garlic has been sizzling for 45 seconds or so, but is not yet golden, add sun dried tomatoes. Move everything around in the pan for 1-2 minutes.
Add basil. Stir for about 1-2 minutes.
Blanch broccoli so it is a little bit al-dante (in the microwave or by whatever means necessary). Then add the broccoli to the pan. Stir and let finish cooking for 1-2 minutes.
Then add the pasta. Add a little more olive oil if needed.
If using grilled chicken, add this now.
Sprinkle Parmesan over the top. Stir for 30 seconds. Serve.