Penne with cherry tomatoes and fresh parsley

I am a sucker for a good pasta dish! It’s one of the foods I almost always crave. I find that, often times, the simplest dishes are the best & this one just further solidified that idea in my head – it was pretty amazing! So when I found this recipe on MarthaStewart.com & shared it with my husband, who just so happens to be pretty amazing in the kitchen, he decided to recreate this for us for dinner last night. If you know him, then you know that he didn’t follow the recipe, line for line like I probably would have done if I’d made this myself; he read through the recipe earlier & then he decided to “wing it”. Pasta with fresh, cherry tomatoes, fresh parsley, kalamata olives (for me, at least, Ryan hates them & left them off his plate), the right mix of herbs & spices, & a little bit of fresh, grated parmesan cheese on top – what’s not to love?!?

Ingredients:

1lb penne pasta
1-2 tbsp olive oil
5 cloves garlic minced
1 small yellow onion finely chopped
2 pints grape cherry tomatoes (some halved, some quartered)
1 tbsp dried oregano
1 heaping tsp crushed red pepper flakes
1 tsp course ground black pepper
1/4 cup of fresh parsley chopped
salt to taste

Cook the pasta separately, drain, and set aside. Heat pan to medium heat. Add 1 tbsp olive oil. Combine the onion and garlic in a pan and sauté with olive oil until onions are translucent. Add in the cherry tomatoes, red pepper flakes, oregano, salt and pepper and cook just until the tomatoes start to break down a bit. Add the pasta to the pan and remaining olive oil and toss together with the fresh parsley; wait until the last minute to add in the parsley as cooking it down wouldn’t give you the same fresh flavor. Serve and top with chopped olives and fresh, grated parmesan cheese.

We served ours with garlic bread and a nice Italian red wine. Buon appetito!

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