Ingredients
- Salt and pepper
- 10 1⁄2 oz rigatoni or other short-cut pasta
- 4 Tbsp olive oil, divided
- 5 or 6 garlic cloves, thinly sliced
- 14 oz cherry tomatoes, halved
- 3 1⁄2 oz mixture of Picholine, Nocellara, and Kalamata olives or whatever you have on hand, pitted and roughly chopped
To Serve
- 1 1⁄2 oz Parmesan cheese, grated
- 1⁄2 oz basil leaves, thinly sliced (chiffonade)
