12 ounces penne or other small tubular pasta
4 tablespoons virgin olive oil, divided
2 tablespoons minced garlic
1 cup pitted ripe olives, sliced
1/4 cup packed fresh basil leaves, chopped
1 teaspoon bottled red pepper flakes
2 cups tomato sauce
1/2 cup cubed mozzarella cheese
1/2 cup grated Parmesan cheese
Drop penne into kettle of boiling water, return to boil and boil gently for 8 to 10 minutes or until al dente. Drain, toss with 1 tablespoon olive oil, return to pan and keep warm. Saute garlic slowly in 3 tablespoons olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired. 4 servings.
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