Tomato & Olive Penne

salt and pepper

1 lb penne or other short pasta

1/4 cup olive oil

2 cloves garlic, thinly sliced

2/3 pound (2 cups) cherry tomatoes, halved or quartered

1 tsp dried oregano

1/4 tsp crushed red pepper

1/4 cup Kalamata olives, pitted and sliced

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese, plus more for serving

1) In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes.  Drain.

2) 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.

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

Review: This was a great dish.  I love pasta and kalamata olives.  What made this truly great, was the tomatoes.  They weren't quite cooked, but not quite raw.  Just warm and juicy.  Yum!