Ingredients salt and freshly ground pepper, to taste 1 lb penne 1/4 cup olive oil 2 garlic cloves, thinly sliced 2 cups cherry tomatoes, halved or quartered 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 2 tablespoons tomato paste 1/4 cup kalamata olives, pitted and sliced 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for serving Directions In a large pot of boiling salted water, cook the penne until al dente according to the package instructions. Drain. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the cherry tomatoes, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until the tomato juices run, about 1-2 minutes. Add the tomato paste and continue to cook another 2-3 minutes. Add the penne, olives, parsley, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired.
