August 29, 2007

Up for Pasta Tonight

Pasta. Pasta. Pasta.

It's quick and easy to cook. It comes in of so many shapes. It can be a main dish or even a side dish. You can serve it hot or cold. Baked or a salad.

That's why I love's so versatile.

This is a quick meal I serve at my house of the weekdays that takes no time preparing, so it gives me more time to enjoy my family.

Tomato and Olive Penne

by Martha Stewart

Salt and pepper

1 pound penne or other short pasta

1/4 cup olive oil

2 garlic cloves, thinly sliced

2/3 pound cherry tomatoes (2 cups), halved or quartered

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper (optional)

1/4 cup Kalamata olives, pitted and sliced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for serving

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.

No comments: