Salt and Pepper
1 lb Penne or other short pasta
1/4 Cup olive oil
2 Garlic cloves, thinly sliced
2/3 lb cherry tomatoes (2 cups), halved or quartered
1 tsp. dried oregano
1/4 tsp 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
1) In a large pot of boiling 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, 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.
3) Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.
Use any kind of tomatoes (smaller ones are tastier, but anything works), slice larger ones into wedges, or half-wedges.
No red pepper, olives, or parsley.
Follow directions as noted; I typically add more salt then the recipe calls for - just to taste.