1/3 cup (about 10) pitted and slivered olives, such as Kalamata or Gaeta
3/4 cup thinly sliced sun-dried tomatoes (not oil-packed)
1/2 cup boiling water
1 pound fresh or dried linguine
1 3/4 cups fat-free chicken broth or use vegetable broth or Pacific No-Chicken Broth
2 tablespoons all-purpose flour
1 1/2 cups 1 percent low-fat milk
1/2 cup white wine
2 cloves garlic, pressed or minced
Freshly ground pepper to taste
1 bunch fresh green onions (scallions), chopped
1 cup (loosely packed) basil leaves, cut into thin strips, plus 2 tablespoons for garnish
2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Prepare the olives by lightly crushing them with the palm of your hand. This will loosen the pit and will allow you to remove it (or use pitted olives). Then slice the olives into thin strips and set aside. Place the sun-dried tomatoes in a small bowl and cover with the 1/2 cup of boiling water. Set aside.
Place a large pot of water over high heat and bring to a boil. Cook the linguine until al dente. Drain and return to the pot.
In a medium to large heavy-bottom saucepan, combine cold chicken broth and flour. Whisk to remove lumps. Add milk and wine, and bring to a boil over medium-high heat; stir constantly.
When the liquid boils, lower the heat to medium, making sure that it continues to boil, raising the heat if necessary and stirring occasionally. Add the minced garlic and boil for about 8 minutes, or until it coats the back of a spoon (dip the spoon in and run your finger through the sauce on the back of it; if the line you made with your finger remains, it’s done). You should have a little less than 3 cups of sauce. Add pepper to taste.
Add the rehydrated tomatoes and any water that is still in the bowl to the sauce. Cook for 3 minutes or so over medium heat, and then stir in the olives, chopped green onions and basil. Pour the sauce over the pasta and toss to combine. Divide the pasta among six bowls and garnish with basil and cheese.