Orecchiette pasta with sun-dried tomato and black olive sauce Recipe

• 1/2 cup sun-dried tomatoes
• 1 3/4 cups chicken or vegetable broth
• 2 tbs olive oil
• 4 garlic cloves, mashed
• 1 3/4 cups chicken or vegetable broth
• 1/4 cup tomato puree
• 500 g fresh orecchiette pasta (or 300 g dried)
• 1/2 cup sliced black olives (about 15 medium olives)
• 1/2 cup chopped fresh parsley
• 100 g feta cheese, crumbled
• 4 tsp Parmesan cheese

Directions