Meatless Monday
Tomato and Olive
Penne
I have made this recipe twice now; once in December and now again today. Wonderful
recipe by Martha Stewart ~ it dives
into the unique tastes of Pasta, and this tomato and Olive Penne recipe provide
great flavor to try and share. Bon appetite!
Directions
In a large pot of
boiling salted water, cook penne according to package instructions until al
dente, about 13 minutes. Drain.
Meanwhile, in a
large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring,
until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red
pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and
cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives,
parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with
more cheese if desired.
