Yvette

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Fresh basil - 1/4 cup, chopped
• Salt and pepper - To taste
• Crushed red pepper flakes - 1/2 teaspoon
• Black olives - 1/2 cup, sliced
• Cherry tomatoes - 1 cup, halved
• Yellow bell pepper - 1, diced
• Red bell pepper - 1, diced
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Penne pasta - 8 ounces

Instructions

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the diced red and yellow bell peppers to the skillet and cook for 5 minutes, until slightly softened.
5. Add the cherry tomatoes, black olives, crushed red pepper flakes, salt, and pepper. Cook for another 5 minutes, until the tomatoes start to release their juices.
6. Add the cooked penne pasta to the skillet and toss to combine with the vegetables.
7. Remove from heat and stir in the fresh basil.
8. Serve the pasta hot, topped with grated Parmesan cheese.