tomato and olive penne
(1 RATING)
This is from Alice's Cookbook - "Good Things to Eat from Alice's Recipe Box"
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prep time
cook time
25 Min
method
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yield
Ingredients
- 1 pound penne pasta
- 1/4 cup olive oil
- 2 - cloves garlic, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper, optional
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup parmesan cheese, grated
- - salt and pepper
How To Make tomato and olive penne
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Step 1In a large pot of boiling water, cook the penne according to package instructions until al dente, about 13 minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring until just golden brown, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and cook, stirring, until tomato juices run, about 3 minutes. Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
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Pasta Sides
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