Friday, May 15, 2015

Tomato and Olive Pennè

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.

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