Yvette's Special Pasta

Ingredients

• Penne pasta (12 ounces)
• Olive oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Yellow bell pepper (1, diced)
• Red bell pepper (1, diced)
• Cherry tomatoes (2 cups, halved)
• Black olives (1 cup, pitted and sliced)
• Crushed red pepper flakes (1 teaspoon (adjust to taste))
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil (1/2 cup, chopped)
• Parmesan cheese (1/2 cup, grated (plus more for serving))

Instructions

1. Cook the penne pasta according to package instructions in salted water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant and lightly golden.
4. Add the diced yellow and red bell peppers to the skillet and cook for about 5 minutes, stirring occasionally, until they are slightly softened.
5. Stir in the halved cherry tomatoes, sliced black olives, crushed red pepper flakes, salt, and black pepper. Cook for an additional 5 minutes, or until the tomatoes begin to release their juices and form a light sauce.
6. Add the cooked penne pasta to the skillet and gently toss to combine with the vegetables, ensuring every piece of pasta is coated with the sauce.
7. Remove the skillet from heat and stir in the chopped fresh basil, allowing the residual heat to wilt the basil slightly.
8. Serve the pasta hot, topped with grated Parmesan cheese and additional fresh basil if desired.