Salt and pepper
1 lb penne
1/4 c olive oil
2 cloves garlic , thinly sliced
2/3 lb (2 c) cherry tomatoes, halved or quartered
1 t dried oregano
1/4 t crushed red pepper (optional)
1/4 c Kalamata olives, pitted and sliced
1/4 c chopped fresh parsley
1/4 c grated Parmesan cheese, plus more for serving
In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
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.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
Time: 30 minutes Serves: 4-6
Original recipe can be found at:http://www.marthastewart.com/ tomato-and-olive-penne.