Adapted from Cooking With Herb, The Vegetarian Dragon by Jules Bass
1/2 pound dried bow-tie pasta
1 cup broccoli florets
2 tomatoes, chopped
12 oil-packed sun dried tomato halves, chopped
1/2 cup fresh or defrosted peas
1/2 red onion, finely chopped
1/2 tablespoon dried oregano
1 tablespoon red wine vinegar
1/4 cup olive oil
1 large garlic clove, crushed
Salt and pepper to taste
6 fresh basil leaves
Cook pasta. In last 5 minutes of cooking add the broccoli. Drain and rinse with cold water and put into a bowl.
In a small saute pan add the olive oil and the garlic and over low heat cook until the garlic is golden. Remove garlic. Pour oil over the pasta and then add the remaining ingredients. Toss and serve.
