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Web Site by Bess W. Metcalf
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The Sneaky Kitchen
Copyright April

Oregano and Cumin Penne


1 lb. whole wheat penne pasta
1/4 C. Watkins Garlic & Parsley Grapeseed Oil
2 garlic cloves, thinly sliced
2 C. cherry tomatoes, halved
1 tsp. Watkins Oregano
1 tsp. Watkins Cumin
1/4 tsp. Watkins Red Pepper Flakes
1/2 tsp. Watkins Sea Salt, ground
1/4 tsp. Watkins Black Pepper
1/4 C. pitted kalamata olives
1 Tbsp. Watkins Parsley
1/4 C. grated Parmesan Cheese

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.  Serves 4.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

























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