Cook the whole wheat penne pasta according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Add the halved cherry tomatoes and sliced black olives to the skillet. Cook for 5-7 minutes until the tomatoes are softened and release their juices.

Season with salt and pepper to taste.

Add the cooked penne pasta to the skillet and toss to coat it with the tomato and olive mixture.

Serve the Tomato and Olive Whole Wheat Penne hot, garnished with fresh basil leaves if desired.