Tomato, Mushroom & Kalamata Olive Penne With Parmesan - cooking recipe

Ingredients

2 garlic cloves
1 pint grape tomatoes
1/4 cup kalamata olive, pitted
1/2 ounce parmesan cheese
1/4 lb white mushroom
6 ounces whole wheat penne
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
1 teaspoon italian seasoning
1 tablespoon salt

Preparation

Fill a medium saucepan 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.
Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
Heat a saute pan over medium heat.
Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
Shave or grate 1/8 cup of Parmesan cheese.
Add olives and pasta to pan and toss to combine.
To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!