Sauteed Cherry Tomato and Olive Penne |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A Martha Stewart (yes, her!) recipe that came in the mail today. But I must admit, it sounds fantastic! *The recipe's headnote states 25 minutes for prep time, and 25 minutes for total time.* Ingredients:
salt and pepper, to taste |
1 lb regular penne or 1 lb whole wheat penne |
1/4 cup olive oil |
2 cloves garlic, thinly sliced |
2 cups cherry tomatoes, halved |
1 teaspoon dried oregano |
1/4 teaspoon red pepper flakes |
1/4 cup black olives, pitted and sliced |
1/4 cup chopped fresh parsley (i'd use basil) |
1/4 cup grated parmesan cheese, plus more for serving |
Directions:
1. In a large pot of boiling salted water, cook the penne according to package directions until the pasta is al dente, about 13 minutes; drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat.
3. Add the garlic and cook, stirring, until just golden, about 1 minute.
4. Add the cherry tomatoes, oregano, red pepper flakes, 1/2 tsp.
5. salt, and 1/4 tsp.
6. black pepper.
7. Reduce heat to low and cook, stirring, until the tomato juices run, about 3 minutes.
8. Add the cooked penne, olives, parsely, and Parmesan cheese to the skillet and toss to combine, coating everything well.
9. Serve immedeiately, sprinkled with additional Parmesan cheese, if desired.
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