Tomato, Olive & Parmesan Pasta

• 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 (16 ounce) package penne rigate
• 3/4 cup parmesan cheese (or as desired)

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!

extra virgin olive oil, garlic, chicken bouillon cube, fresh cilantro, grape tomatoes, olives, penne, parmesan cheese

Taken from www.food.com/recipe/tomato-olive-parmesan-pasta-185814 (may not work)