Ingredients
salt & pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
2/3 pound cherry tomatoes (2 cups), halved or quartered
1 teaspoon dried oregeno
1/4 teaspoon crushed red pepper (optional)
1/4 cup kalamata olives, pitted & sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
Preparation
1 In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes, drain. 2 Meanwhile in a large skillet heat the olive oil over medium heat, add the garlic and cook, stirring until just golden about 1 minute. Add the cherry tomatoes, oregeno, crushed red pepper, half teaspoon of salt and 1/4 teaspoon of pepper. Reduce the heat to low, and cook, stirring until tomato juices run, about 3 minutes. 3 Add the penne, olives, parsely, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired.
