INGREDIENTS
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16 oz penne pasta
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2 cloves garlic, minced
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1 tablespoon plus 2 tablespoons olive oil
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12 ounces cherry tomatoes, halved or quartered
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2 tablespoons lemon juice
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several basil leaves, sliced into strips (about 1/2 ounce)
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3/4 teaspoon salt
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3/4 teaspoon oregano
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black pepper, to taste
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Parmesan cheese, about 1/4 cup