Mediterranean Pasta

The creator of this recipe, Anne Nelson, entered it in the 1999 Gilroy Garlic Festival Cook-Off contest and she was chosen as one of eight finalists.  The Cook-Off takes place on July 24th.  We are all rooting for Anne (and her recipe).  GOOD LUCK ANNE!

Serves 6

Ingredients:

12 oz. farfalle (bow tie) pasta

4 TBS. oil from a jar of sun-dried tomatoes.  If there is not enough oil in the jar, then use extra-virgin olive oil to bring the total amount to 4 TBS.
6 large cloves of fresh garlic, chopped (approx. 4TBS)
˝ cup sun-dried tomatoes, julienne cut and drained
˝ tsp. red pepper flakes
2  14˝ oz. cans of chicken broth (fat free, reduced sodium)

1 10 oz. bag washed spinach, stems removed and leaves torn into pieces
1/3 cup Kalmata olives, pitted and chopped
8 oz. feta cheese with garlic and herbs, crumbled

Preparation:

• Cook the pasta al dente.  Drain and set aside.
  
• Heat oil in a 12" skillet over medium heat.   Add chopped garlic, sun-dried tomatoes and red pepper flakes.  Sauté for 4 - 5 minutes, stirring constantly so the garlic does not burn.  Add 2 ˝ cups chicken broth and when the mixture begins to boil, reduce heat and simmer for 15 minutes, stirring occasionally, to slightly reduce the sauce.
• Increase the heat slightly.  Add the cooked pasta, stirring to coat with sauce.  Add the remaining chicken broth as needed to keep the pasta moist, but not soupy.
• Add the spinach in batches, stirring gently.
• When all the spinach has been added and is almost wilted, sprinkle olives and feta cheese over it and gently stir until the olives and cheese are incorporated and the cheese is slightly melted.

Serve immediately.