Tomato, Mushroom & Kalamata Olive Penne with Parmesan

[Sincerely-Food-Chef]

Ingredients

• 4 cloves garlic
• 2 pints grape tomatoes
• ½ cup Kalamata olives, pitted
• 2 oz Parmesan cheese
• 12 oz penne pasta
• ½ lb white mushrooms
• black pepper
• crushed red pepper
• extra virgin olive oil
• Italian seasoning
• salt

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
   • about 14 cups water
   • 2 tbsp salt
   • 12 oz (4 ½ cups) penne pasta
2. Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
   • 2 pints grape tomatoes
   • ½ lb white mushrooms
   • 4 cloves garlic
3. Heat a sauté pan over medium heat.
4. Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
   • about 2 tbsp extra virgin olive oil
   • ¼ tsp crushed red pepper
5. Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
   • 2 tsp Italian seasoning
   • ½ tsp salt
   • ¼ tsp black pepper
6. Shave or grate Parmesan cheese.
   • 2 oz Parmesan cheese
7. Add olives and pasta to pan and toss to combine.
   • ½ cup Kalamata olives, pitted
8. To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!