Pasta

• 12 oz. penne or other small tubular pasta
• 4 Tbsp. virgin olive oil, divided
• 2 Tbsp. finely chopped garlic
• 1 c. pitted ripe olives, sliced
• 1/4 c. packed fresh basil leaves, chopped
• 1/4 tsp. bottled red pepper flakes or up to 1 tsp.
• 2 c. tomato sauce
• 1/2 c. cubed Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. For pasta, drop penne into kettle of boiling water; return to boil and boil gently for 8 to 10 minutes or until tender.
2. Drain; toss with 1 tablespoon olive oil.
3. Return to pan and keep warm. For sauce, saute garlic slowly in 3 tablespoons olive oil in skillet until softened, but not browned.
4. Add olives, basil, red pepper and tomato sauce.
5. Heat.
6. Stir in cheeses and heat, stirring until chunks begin to melt.
7. Pour over pasta.
8. Pass additional grated Parmesan cheese to sprinkle over if desired. Makes 4 servings.

penne, virgin olive oil, garlic, olives, basil, red pepper, tomato sauce, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019236 (may not work)