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Categories:Viewed: 76 - Published at: 8 years ago
Ingredients
- Coarse salt and fresh ground pepper
- 1 pound penne or other short pasta
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 1/4 pound cherry tomatoes (2 cups), halved or quartered
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving (optional)
Method
- In a large pot of boiling salted water, cook the penne until al dente according to the package instructions.
- Drain.
- 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.
- Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine.
- Serve with more cheese, if desired.
- The easiest way to pit an olive is to lay a wide chefs 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.
