Tomato and Olive Penne

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

1. In a large pot of boiling salted water, cook the penne until al dente according to the package instructions.
2. Drain.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat.
4. Add the garlic, and cook, stirring, until just golden, about 1 minute.
5. Add the cherry tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Reduce the heat to low, and cook, stirring, until the tomato juices run, about 3 minutes.
7. Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine.
8. Serve with more cheese, if desired.
9. The easiest way to pit an olive is to lay a wide chefs knife over it and smack the blade with your fist or the palm of your hand.
10. The olive should split open, and the pit will pop right out.

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

Taken from www.epicurious.com/recipes/food/views/tomato-and-olive-penne-383308 (may not work)