Tomato & Olive Penne

10 ingredients
4 steps

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

Directions

  1. 1
    1 In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes, drain.
  2. 2
    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
  3. 3
    teaspoon of pepper. Reduce the heat to low, and cook, stirring until tomato juices run, about 3 minutes.
  4. 4
    3 Add the penne, olives, parsely, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired.

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