1 lb. pennè or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 lb. cherry tomatoes (about 2 cups),
halved or quartered
1 tsp. McCormick® dried oregano
1/4 cup each red pepper; olives, pitted, sliced;
chopped fresh parsley
1/4 cup grated Parmesan cheese +
more for serving time
In a large pot of boiling water,
cook pennè according to pkg. directions.
Drain. In a large skillet,
heat olive oil over medium heat.
Add garlic, cook, stirring, until just golden,
about 1 minute. Add cherry tomatoes, oregano,
crushed red pepper, 1/2 tsp. salt, 1/4 tsp. pepper.
Reduce heat to low and cook, stirring,
until tomato juices run, about 3 minutes.
Add pennè, olives, parsley, and
1/4 cup Parmesan to skillet; toss to combine.
Serve with more cheese if desired.
Perfect if vegan company coming.