1 lb Penne or Fusilli
1 tb Olive Oil
1 ts Garlic, minced
4 ea Tomatoes, large, wedges
1/3 c Black Olives, halved
1/2 c Feta Cheese, crumbled
1/2 c Parsley, fresh, chopped
2 tb Basil, fresh, chopped
1/4 c Parmesan cheese, grated
In a large pot of boiling water, cook pasta until al dente (tender but firm)
Drain and return to pot to keep warm
Meanwhile, in a large nonstick frying pan, 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 freshly grated Parmesan cheese