Penne with Tomato, Black Olive and Feta

A quick and easy pasta dish.

1 lb. penne or fusilli or with short pasta
1 Tbs. olive oil
1 tsp. minced garlic
4 large tomatoes, cut in wedges
1/3 cup black olives, halved
1/2 cup crumbled feta cheese
1/2 cup chopped fresh parsley
2 Tbs. chopped fresh basil or 2 tsp. (10mL) dried
1/4 cup freshly grated Parmesan cheese

In large pot of boiling water, cook pasta until tender but firm; drain and return to pot to keep warm. Meanwhile, in large nonstick skillet, heat oil over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
Transfer to pot with drained pasta; add olives, feta cheese, parsley, and basil; toss gently to mix. Sprinkle each serving with Parmesan.
Makes 4 main-course servings
Source: American Institute for Cancer Research

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