Orecchiette with Sundried Tomatoes

Orecchiette is this very interesting little pasta.  Giada refers to it as "little ears" because that's what it looks like, and because that's what it means in Italian.  Since it's something I am going to eat though, I refer to it as little bowls....that's just me though.  :)  I found mine as a steal of a deal at Trader Joes, and I will definitley be buying more.  They are deslish!  Pair it with sundried tomatoes, EVOO and garlic and viola!  Dinner!  :)

Here's what you'll need:
Orecchiette (Prepared as package suggests)
Sundried tomatoes, sliced
Garlic, minced
Extra Virgin Olive Oil
Parmesan Cheese
Basil for garnish

1.  Saute garlic in about 2 T. Olive Oil until just browning.  Quickly add in sundried tomatoes and 2 T. water stirring for about 1 minute.  (If you keep it on the heat too long they tomatoes may burn...as you may see by a few of mine that are a little over done looking...although they still tasted great...)
2.  Toss the pasta together with the tomato mixture until coated.
3.  Plate and shred some parmesan on top and garnich with fresh basil if desired.
4.  Enjoy!  :)