Thursday, January 23, 2014

tomato and olive penne... 25 minutes

the goods:
1 pound penne pasta (I used whole wheat)
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/4 pound cherry tomatoes (2 cups), halved
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh Italian parsley
1/4 cup grated Parmesan cheese, plus more for serving
In a large pot of boiling salted water, cook the penne until al dente according to package instructions. Drain. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, 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. 
Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired. 

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