Tomato & Olive Penne

1. 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

   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. 3

   teaspoon of pepper. Reduce the heat to low, and cook, stirring until tomato juices run, about 3 minutes.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.