Tomato, Mushroom & Kalamata Olive Penne with Parmesan.

  • 4 cloves
    garlic
  • 12 oz
    gluten-free penne pasta
  • 2 pints
    grape tomatoes
  • ½ cup
    Kalamata olives, pitted
  • 1 oz
    Parmesan cheese
  • ½ lb
    white mushrooms
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  • 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) gluten-free 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 ¼ cup of Parmesan cheese.
    1 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!