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Bruschetta Penne
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| 12 oz | penne |
| 2 T | olive oil |
| 2 cloves | garlic, minced |
| 1 can (28 oz) | diced tomatoes |
| 1/4 t | pepper |
| 1/4 c | kalamata olives, sliced |
| 1/4 c | fresh basil, sliced |
Cook pasta in boiling salted water. Drain, reserving 1/3 c of cooking liquid.
Meanwhile, in large skillet, cook garlic in oil until light golden.
Add tomatoes and pepper, and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened.
Add cooked pasta, olives, and reserved cooking liquid to skillet. Stir to coat pasta. Stir in basil.
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