1. In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
2. 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, crushed red pepper, 1/2 teaspoon sald, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Martha Stewart

serves 4

30

Note: The easiest way to pit an olive is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.

The above recipe is a direct quote from Martha Stewart's Everyday Food. My entire family loves this & it is extremely easy to make. Even better with crusty homemade bread. I prefer using mini-penne pasta & would say that the crushed red pepper is crucial to the dish. I really hope someone tries this because it is delicious!

salt & pepper

1 pound penne or other short pasta

1/4 cup olive oil

2 garlic cloves, thinly sliced

2 cups cherry tomatoes, halved or quartered

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper (optional)

1/4 cup Kalamata olives, pitted & sliced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for garnish