Tomato & Olive Penne

• salt & pepper
• 1 pound penne or other short pasta
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 2/3 pound cherry tomatoes (2 cups), halved or quartered
• 1 teaspoon dried oregeno
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 cup kalamata olives, pitted & sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for serving

1. 1 In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes, drain.
2. 2 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, oregeno, crushed red pepper, half teaspoon of salt and 1/4
3. teaspoon of pepper. Reduce the heat to low, and cook, stirring until tomato juices run, about 3 minutes.
4. 3 Add the penne, olives, parsely, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired.

salt, penne, olive oil, garlic, tomatoes, oregeno, red pepper, kalamata olives, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tomato-olive-penne-1221690 (may not work)