Rigatoni with Sun-dried Tomatoes and Broccoli

• 3 Tablespoons Olive Oil
• 3 cloves Garlic, Coarsely Chopped
• 1 jar (8 Oz. Jar) Sun-Dried Tomatoes In Oil
• 2 heads Broccoli, Chopped Into Medium Size Florets
• 1 box (16 Oz. Size) Rigatoni, Cooked According To Package Directions
• Salt And Pepper, to taste
• Parmesan Cheese, To Serve

1. In a large saute pan over medium heat, add olive oil and chopped garlic.
2. Saute for a minute or so.
3. Then add the sun-dried tomatoes and all of the oil into the pan.
4. Increase heat to medium-high.
5. Stir until fully combined and let it cook for about 5 minutes on medium-high heat.
6. Add the broccoli and increase heat to high.
7. Stir to coat the broccoli well with the oil (you might need to add some more oil for richness).
8. Combine all ingredients and cook on high heat with the cover on for about 10-15 minutes.
9. Season with salt and pepper.
10. The sun-dried tomatoes should get dark and soft.
11. When the broccoli is fork-tender, it is done.
12. Throw the cooked and drained rigatoni into the pan and combine with the sauce.
13. Serve with Parmesan cheese.
14. Enjoy!

olive oil, garlic, tomatoes, broccoli, rigatoni, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/rigatoni-with-sun-dried-tomatoes-and-broccoli/ (may not work)