Penne Pasta with Olives

 

½ pound penne pasta (or any tube or curly pasta)

Olive oil

2 or 3 cloves of fresh garlic, peeled and diced*

8-ounce can of plain tomato sauce

½ teaspoon basil

Pinch of crushed red pepper

Salt 

Small can sliced black olives

Mozzarella and parmesan cheese, shredded


Cook the pasta as instructed on the package, and then drain. In a saucepan, heat 2 or 3 tablespoons of olive oil over medium-high heat. Add the diced garlic and cook for just a few moments. Add the tomato sauce, basil, and crushed red pepper. Taste and salt if needed. Stir sauce and bring to a gentle boil. Add the cooked and drained pasta. Stir and cook over medium heat for a minute or two. Remove from heat and stir in the black olives and shredded cheese.


*Don’t confuse a clove of garlic with a head of garlic. A head of garlic is made up of many cloves. A head of garlic is about the size of a baby’s fist. They can be found near the onions in the produce section at the store. Each clove has a papery skin which should be removed before using.