In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.

　　

Ingredients

serves 4

　　Coarse salt and fresh ground pepper

　　1 pound penne or other short pasta

　　1/4 cup olive oil

　　2 garlic cloves, thinly sliced

　　1/4 pound cherry tomatoes (2 cups), halved or quartered

　　1 teaspoon dried oregano

　　1/4 teaspoon red pepper flakes (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 (optional)

　　

Step 1

In a large pot of boiling salted water, cook the penne until al dente according to the package instructions. Drain.

　　

Step 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, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce the heat to low, and cook, stirring, until the tomato juices run, about 3 minutes.

　　

Step 3

Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese, if desired.

　　

pitting olives

Step 4

The easiest way to pit an olive is to lay a wide chef’s knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.