Sauteed Cherry Tomato and Olive Penne

Submitted by JamesDeansGirl

"A Martha Stewart (yes, her!) recipe that came in the mail today. But I must admit, it sounds fantastic! *The recipe's headnote states 25 minutes for prep time, and 25 minutes for total time.*"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• salt and pepper, to taste
• 1 lb regular penne or 1 lb whole wheat penne
• 1⁄4 cup olive oil
• 2 cloves garlic, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 cup black olives, pitted and sliced
• 1⁄4 cup chopped fresh parsley (I'd use basil)
• 1⁄4 cup grated parmesan cheese, plus more for serving

directions

1. In a large pot of boiling salted water, cook the penne according to package directions until the pasta is al dente, about 13 minutes; drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat.
3. Add the garlic and cook, stirring, until just golden, about 1 minute.
4. Add the cherry tomatoes, oregano, red pepper flakes, 1/2 tsp.
5. salt, and 1/4 tsp.
6. black pepper.
7. Reduce heat to low and cook, stirring, until the tomato juices run, about 3 minutes.
8. Add the cooked penne, olives, parsely, and Parmesan cheese to the skillet and toss to combine, coating everything well.
9. Serve immedeiately, sprinkled with additional Parmesan cheese, if desired.