Tomato, Olive & Parmesan Pasta - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
1/2 chicken bouillon cube, crushed (you can put in a zip-lock bag and hammer)
1/2 bunch fresh cilantro, stems cut off & chopped (basil may be sliced and substituted)
1 (10 ounce) carton grape tomatoes, sliced in half
1 (3 ounce) can sliced olives
1 (16 ounce) package penne or (16 ounce) package penne rigate
3/4 cup parmesan cheese (or as desired)

Preparation

boil the pasta and set aside.
in a large pot, mix olive oil, garlic & 1/2 of the bouillon \"dust\" over medium heat.
when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
add the grape tomatoes, olives and cilantro. mix together.
add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
done!