Instructions: * Note 1: For a different flavor, try sliced green or Greek olives.

* Note 2: When using Greek olives, you may prefer to also substitute feta cheese for the Parmesan which will lower the calories, fat and sodium slightly.

In a large skillet, saute the mashed garlic cloves in the olive oil. Stir in the chopped sun-dried tomatoes and unsalted chicken broth. Cover and simmer for about 10 minutes.

Just before serving, add the sliced olives and parsley. Divide over cooked pasta. Top with Parmesan cheese. Serve immediately.

This recipe yields 4 servings.

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