Ingredients
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6 tablespoons extra virgin olive oil
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1/2 teaspoon minced garlic
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1/2 bunch fresh cilantro, stems cut off & chopped (basil may be sliced and substituted)
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1 (10 ounce) carton grape tomatoes, sliced in half
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1 (16 ounce) package penne or 1 (16 ounce) package penne rigate
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3/4 cup parmesan cheese (or as desired)
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1/2 chicken bouillon cube, crushed (you can put in a zip-lock bag and hammer)
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1 (3 ounce) can sliced olives
Instructions
- boil the pasta and set aside.
- in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat.
- when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
- add the grape tomatoes, olives and cilantro. mix together.
- add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
- done!