Tomato, Olive & Parmesan Pasta

This recipe came from one I already had, I just put my own twist on it. It is excellent whether served warm or chilled, and works for a dinner, a side or anything in between. My measurements are all subject to my own taste. Feel free to mess with them a little.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 6  tablespoons extra virgin olive oil
• 1⁄2 teaspoon  minced garlic
• 1⁄2 chicken bouillon cube, crushed (you can put in a zip-lock bag and hammer)
• 1⁄2 bunch fresh cilantro, stems cut off & chopped (basil may be sliced and substituted)
• 1 (10 ounce) carton grape tomatoes, sliced in half
• 1 (3 ounce) can  sliced  olives
• 1 (16 ounce) package penne or 1 (16 ounce) package  penne rigate
• 3⁄4 cup parmesan cheese (or as desired)

Directions

1. boil the pasta and set aside.
2. in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat.
3. when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
4. add the grape tomatoes, olives and cilantro. mix together.
5. add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
6. done!