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Tomato & Olive Penne




Source of Recipe


Internet


List of Ingredients




Salt & Pepper
l lb penne or other short pasta
1/4 cup olive oil
2 garlic gloves, thinly sliced
l teaspoon dried oregano
1/4 teaspoon crushed red pepper (if you like it, we do)
About 2 cups of cherry tomatoes (3/4 lb+ -) halved or quartered
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 grated parmesan cheese, plus more when served



Recipe



In a large pot of boiling salted water, cook the penne until al dente (that's how we like it), which is about 13 minutes, & drain it.
Meanwhile, while this is cooking, in a large skillet, heat the olive oil (medium heat), add the garlic, & cook stirring it until it just turns golden (about a minute), add the cherry tomatoes, oregano, red pepper and a 1/2 teaspoon salt and a 1/4 teaspoon of pepper. Lower your heat to low and cook, stirring until the tomato juices run. (about 3 minutes).
Then add the penne, olives, parsley and 1/4 cup parmesan cheese to the skillet and toss to it to mix everything together.
Serve it with more cheese and hot pepper to your taste if you like more.
This only takes 25 or so minutes prep time and I cook the cherry tomatoes just long enough to bring out their juices, which blends with the garlic flavored olive oil. Also this is how I make it when we invite a couple over, and it is served for four people, when it's just the both of us, I just cut back on the amount of penne I cook.