The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces. If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.
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.
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 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 salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 84.5mg||26 %|
|Sodium 191.5mg||7 %|
|Potassium 237.9mg||6 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 62.4g|
|Protein 14.2g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 380
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