This pasta with broccoli, sun-dried tomatoes, and olives recipe is a luscious and satisfying pasta and vegetable dish.
Bring a well-salted 6-quart pot (fitted with a strainer basket) of water to a boil over high heat. Blanch the broccoli until it turns bright green and is crisp-tender, about 2 minutes. Drain the broccoli, rinse under cold water, and set aside in a strainer basket. Return the water to a boil.
Prepare the pasta according to the package directions until al dente. Reserve ¼ cup of the cooking water. Drain the pasta over the broccoli in the strainer basket and transfer to a large bowl. Add the olives, tomatoes, garlic, pepper flakes, cheese, and olive oil. Toss well and season with ¼ tsp. salt, using some of the reserved cooking water 1 or 2 Tbs. at a time to loosen the mixture, if necessary.
Adjust the seasoning with more salt, granulated garlic, and pepper flakes, if desired. Serve drizzled with additional olive oil and pass more cheese at the table, if desired.