Tomato and Olive Penne

By stacymd23

Ingredients

• s&p
• 1 lb penne
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 1/4 pound cherry tomatoes (2 cups) halved or quartered
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 cup kalmata olives, pitted and sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan

Preparation

Step 1

1. In a large pot of salted boiling water, cook the penne until al dente. Drain

2. Meanwhie 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, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce the heat to low, and cook, stirring until the tomato juices run, about 3 minutes.

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