WATKINS RECIPE ENJOY!

OREGANO & CUMIN PASTA

Ingredients

1 pound/450 g whole wheat penne pasta
1/4 cup/60 mL  Watkins Garlic & Parsley Grapeseed Oil 
2 garlic cloves, thinly sliced
2 cups/500 mL cherry tomatoes, halved
1 tsp/5 mL Watkins Oregano
1 tsp/5 mL Watkins Cumin
1/4 tsp/1.2 mL red pepper flakes
1/2 tsp/2.5 mL Watkins Sea Salt
1/4 tsp/1.2 mL Watkins Black Pepper
1/4 cup/60 mL pitted kalamata olives
1 tbsp/15 mL Watkins Parsley
1/4 cup/60 mL grated Parmesan cheese

 Directions

In a large pot of salted boiling water, cook penne until al dente — according to package directions. Drain. Meanwhile, in a large skillet, heat grapeseed oil over medium heat. Add garlic and cook until golden, about 1 minute. Add cherry tomatoes, oregano, cumin, red pepper flakes, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the tomato juices run. About 3 minutes.
Add penne, olives, and parsley to the skillet and toss to combine. Serve with grated parmesan.
Makes 4 servings.