Penne with Tomato, Black Olive and Feta

Directions

1. 1

   1 lb Penne or Fusilli 1 tb Olive Oil 1 t Garlic, minced 4 Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2

2. 2

   In a large pot of boiling water, cook pasta until al dente (tender but firm)

3. 3

   Drain and return to pot to keep warm

4. 4

   Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic

5. 5

   Add tomatoes and cook, stirring, for 3 minutes or until heated through

6. 6

   Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil

7. 7

   Toss gently to mix

8. 8

   Sprinkle each serving with freshly grated Parmesan cheese