Ingredients
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1 lb penne rigate
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1/4 cup extra virgin olive oil
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4 cloves garlic, thinly sliced.
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3 cups cherry tomatoes, halved.
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3/4 cup pitted chopped kalamata olive
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1 1/2 cups grated parmesan cheese
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1/4 cup chopped fresh flat-leaf Italian parsley
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1 teaspoon crushed red pepper flakes
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1 tablespoon dried oregano
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1/4 teaspoon salt
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1/2 teaspoon fresh ground black pepper
Instructions
- Bring a large pot of salted water to a boil, add pasta.
- In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
- Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
- Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
- Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
- Mix in the tomato and olive mixture gently.
- Add parmesan cheese and toss gently, serve hot.