The cherry tomatoes cook just long enough to bring out their juice which blends with the garlic-flavofed olive oil to make one of the best-tasting pasta sauces.
1. In a large pot of boilin salted water, cook the penne according to package instructions until al dente. about 13 minutes. Drain.
2, 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, 1/4 teaspoon salt, and 1//3/ teaspoon pepper. Reduce the heat to low, and cook.. stirring, until tomatoes juices run, about 3 minutes.
3. Add the penne,olives, parsley and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 392 | ||
Calories from Fat: 68 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 84.2mg | 26 % | |
Sodium 278.4mg | 10 % | |
Potassium 420.3mg | 11 % | |
Total Carbohydrate 66.9g | 20 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 65.4g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database 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: 392
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