I believe this recipe came from Martha Stewart. It serves 4. Prep time: 25 minutes. The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make it one of the best-tasting pasta sauces.
TOMATO AND OLIVE PENNE
1 pound penne or other short pasta
2-3 tablespoons olive oil
2 garlic cloves, thinly sliced
2/3 pound cherry tomatoes (2 cups), halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated soy Parmesan
(plus more for serving)
In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
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, salt and pepper. Reduce 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; toss to combine. Serve with more cheese, if desired.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Tomato and Olive Penne
