tomato and olive penne
(1 rating)
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This is from Alice's Cookbook - "Good Things to Eat from Alice's Recipe Box"
(1 rating)
cook time
25 Min
Ingredients For tomato and olive penne
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1 lbpenne pasta
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1/4 colive oil
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2cloves garlic, thinly sliced
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2 ccherry tomatoes, halved
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1 tspdried oregano
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1/4 tspcrushed red pepper, optional
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1/4 ckalamata olives, pitted and sliced
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1/4 cfresh parsley, chopped
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1/4 cparmesan cheese, grated
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salt and pepper
How To Make tomato and olive penne
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1In a large pot of boiling water, cook the penne according to package instructions until al dente, about 13 minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring until just golden brown, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and cook, stirring, until tomato juices run, about 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.
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