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Rigatoni with Olives and Tomatoes

Ingredients
  • 1 pound rigatoni
  • olive oil
  • 8 cloves garlic, chopped
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup chopped fresh basil
  • 2/3 cup chopped fresh parsley
  • 1 to 1 1/2 teaspoons red pepper flake
  • 1 to 2 pounds ripe red tomatoes, diced
  • shredded Parmesan cheese
  • freshly ground black pepper
Instructions

Cook rigatoni. While pasta is cooking, saute garlic in olive oil till wilted but not brown. Add olives, herbs and red pepper flakes and remove pan from heat. Drain pasta. Put pan back on heat, add fresh tomatoes and turn heat to high, tossing for a minute or two, until tomatoes are warmed through. Season with black pepper. Toss pasta with tomato sauce and parmesan in the pan, until coated. Serve.

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