Contributed by (Recipe adapted from “Donna Fales” at http://donnafales.com)

Ingredients

1 lb Penne (or other short pasta)
¼ C Olive oil
2 Garlic cloves, thinly sliced
2 C Cherry tomatoes, halved or quartered
1 tsp dried Oregano
¼ tsp crushed Red pepper (optional, but adds great flavor)
¼ C Kalamata olives, pitted and sliced
¼ C grated Parmesan cheese, plus more for serving
2 Tbs chopped fresh Parsley (optional)
½ tsp Salt
¼ tsp fresh ground Pepper

Instructions

Cook the penne in a large pot of boiling water according to package directions until al dente (about 12 minutes). 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, oregano, crushed red pepper, ½ tsp salt, ¼ tsp fresh ground pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add the cooked penne, olives, parsley, and ¼ cup Parmesan cheese to the skillet and toss gently to combine. Serve with additional cheese if desired.

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