Fresh broccoli
Sundried tomatoes
1 to 2 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. pine nuts (pignoli)
12 Greek olives, pitted & chopped
3 tbsp. grated Romano cheese
1/4 c. chicken broth
Cooked pasta (any variety)
Dash of black pepper
2 tbsp. red wine (opt.)

Bring water to boil, then turn off. Add tomatoes and soak for 45 minutes, strain and chop. Cut broccoli into bite-sized pieces, steam or boil until tender-crisp. Saute garlic in olive oil. Add tomatoes, olives, pine nuts and black pepper. Stir until heated through. Add chicken broth and wine. Bring to a boil. Add broccoli and Romano cheese. Stir well. Serve over hot pasta.