Tomato, Olive & Parmesan Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from one I already had, I just put my own twist on it. It is excellent whether served warm or chilled, and works for a dinner, a side or anything in between. My measurements are all subject to my own taste. Feel free to mess with them a little. Ingredients:
6 tablespoons extra virgin olive oil |
1/2 teaspoon minced garlic |
1/2 chicken bouillon cube, crushed (you can put in a zip-lock bag and hammer) |
1/2 bunch fresh cilantro, stems cut off & chopped (basil may be sliced and substituted) |
1 (10 ounce) carton grape tomatoes, sliced in half |
1 (3 ounce) can sliced olives |
1 (16 ounce) package penne or 1 (16 ounce) package penne rigate |
3/4 cup parmesan cheese (or as desired) |
Directions:
1. boil the pasta and set aside.
2. in a large pot, mix olive oil, garlic & 1/2 of the bouillon dust over medium heat.
3. when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
4. add the grape tomatoes, olives and cilantro. mix together.
5. add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
6. done!
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