2 tbsp sun-dried tomato oil
4 garlic cloves
1/4 tsp crushed red pepper
1 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1/3 cp kalamata olives
1/3 cp green olives
1/2 cp drained oil-packed sun-dried tomatoes
1 (12 oz) pkg whole wheat penne pasta
1/2 tsp salt
1/3 cp fresh basil
2 tbsp pine nuts, toasted
1/4 cp grated parmesan

Heat sun-dried tomato oil in large nonstick skillet over med heat. Add minced garlic and pepper. Saute 45 seconds. Remove from heat. Stir in olive oil, vinegar, olives and tomatoes.

Cook pasta, reserving 1/3 cp cooking liquid. Add cooked pasta and reserved liquid to olive mix. Stir in salt, basil and nuts, tossing gently to combine. Top w/ cheese.