Tomato and Olive Orecchiette

Coarse salt and pepper
1 lb. orecchiette or other short pasta
1/4 C olvie oil
2 garlic cloves, minced
1/4 lb. cherry tomatoes, halved
1 tsp. dried oregano
1/4 C kalamata olives, pitted and sliced
1/4 C chopped fresh parsley
1/4 C grated parmesan

Cook the pasta until al dente; drain. Meanwhile, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, 1/2 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low, and cook, stirring, until the tomato juices run, about 3 minutes.

Add the pasta, olives, parsley, and 1/4 C parmesan to the skillet and toss to combine. Serve with more cheese, if desired.

This recipe went over well with the whole family. The kids liked how simple it was (nothing icky to pick out) and my husband and I liked how light yet satisfying it was. The leftovers kept well and tasted great at room temp.

From Martha Stewart's Everyday Food cookbook.