12 ounces penne pasta
\n2 T. olive oil
\n2 cloves garlic, thinly sliced
\n2 C. grape tomatoes, halved
\n2 tsp. dried oregano
\n1\/4 tsp. crushed red pepper
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n1\/4 C. pitted kalamata olives, sliced
\n1\/4 C. chopped fresh flat-leaf parsley
\n1\/4 C. freshly grated parmesan cheese, plus more for garnish<\/p>\n
Cook pasta according to directions but without using oil; drain. Meanwhile, in a large nonstick skillet, heat oil on medium. Add garlic and cook, stirring about 1 minute or until golden. Add tomatoes, oregano, red pepper, salt and black pepper. Reduce heat to low and cook, stirring 3 minutes or until tomato juices run. Add the pasta, olives, parsley and 1\/4 C. parmesan to skillet; toss to combine. Garnish with more cheese if desired.<\/p>\n
Yield: 6 servings
\nCalories: 298
\nFat: 8g
\nFIber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 ounces penne pasta 2 T. olive oil 2 cloves garlic, thinly sliced 2 C. grape tomatoes, halved 2 tsp. dried oregano 1\/4 tsp. crushed red pepper 1\/2 tsp. salt 1\/4 tsp. black pepper 1\/4 C. pitted kalamata olives, sliced 1\/4 C. chopped fresh flat-leaf parsley 1\/4 C. freshly grated parmesan cheese, plus more for garnish Cook pasta according to directions but without using oil; drain. Meanwhile, in a large nonstick skillet, heat oil on medium. Add garlic and cook,…<\/p>\n