Tomato & Olive Penne
In this foolproof pasta dish from Martha Stewart, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavoured oil to make a great-tasting sauce
April 8th, 2012
Recipe courtesy of Martha Stewart
- 1 pound penne or other short pasta
- ¼ cup olive oil
- 2 cloves garlic thinly sliced
- ¼ pound cherry tomatoes (2 cups), halved or quartered
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup kalamata olives, pitted and sliced
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan, plus more for serving (optional)
In a large pot of boiling salted water, cook penne until al dente, according to package instructions. 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, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives, parsley, and ¼ cup Parmesan to the skillet and toss to combine. Serve with more cheese, if desired.