Tomato and Olive Penne
In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large pot of boiling salted water, cook the penne until al dente according to the package instructions. Drain.
Step 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, 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.
Step 3
Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese, if desired.
pitting olives
Step 4
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.
