This is one of my favorite dishes and it's quick and easy. The cherry tomatoes cook just long enough to bring out their juice, which blends nicely with the garlic and olives. If you do not like olives, this dish is still very good without them.
- 1 pound penne (or other short pasta)
- ¼ cup olive oil
- 2 garlic cloves, thinly sliced
- 2/3 pound cherry tomatoes (2 cups), halved or quartered
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper (optional, but adds great flavor)
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley (optional)
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Cook the penne in a large pot of boiling water according to package directions until al dente (about 12 minutes).
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, ½ teaspoon salt, ¼ teaspoon fresh ground pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add the cooked penne, olives, parsley, and ¼ cup Parmesan cheese to the skillet and toss gently to combine. Serve with additional cheese if desired.