Tomato and Olive Penne

By Reneeb

Ingredients

• Salt and pepper
• 1 pound penne, or other short pasta
• 1/4 cup olive oil
• 2 cloves garlic, thinly sliced
• 2/3 pound (2 cups) cherry tomatoes, halved or quartered
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for serving

Preparation

Step 1

1.
In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

2.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

3.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.



Cook's Note

The easiest way to pit an olive is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.