TOMATO AND OLIVE PENNE

Tomato and Olive Penne image

Yield serves 4

Number Of Ingredients 10

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)

Steps:

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.
pitting olives
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.