Tomato Penne Pasta
salt and pepper
1 lb. penne pasta
1/4 cup olive oil
2 garlic cloves thinly sliced
2/3 pound cherry tomatoes (2 cups) halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced (optional)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese plus more for serving
- In a large pot of boiling salted water cook the penne according to package directions until al dente, about 13 minutes.
- 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, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce the heat to low and cook, stirring, until tomato juices run, about 3 minutes.
- Add the penne, olives, parsley, and 1/4 cup Parmesan cheese to the skillet (or bowl) and toss to combine. Serve with more cheese if desired.