Food & Cooking Recipes Ingredients Pasta and Grains Tomato and Olive Penne 3.8 (85) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces. Ingredients Salt and pepper 1 pound penne, or other short pasta ¼ cup olive oil 2 cloves garlic, thinly sliced ⅔ pound (2 cups) cherry tomatoes, halved or quartered 1 teaspoon dried oregano ¼ teaspoon crushed red pepper (optional) ¼ cup Kalamata olives, pitted and sliced ¼ cup chopped fresh parsley ¼ cup grated Parmesan cheese, plus more for serving Directions 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. Cook's Notes 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. Cook's Notes 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. Print