Penne Provencale Recipe

Name: Penne Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 lb. penne; 4 tomatoes (fresh, canned or dried); 1 green pepper, chopped; 1 large onion, chopped; 12 to 20 pitted olives (black Greek); olive oil; 1 c. grated Gruyere; bread crumbs; Herbes de provence; canned tuna in oil (optional); thickly sliced mushrooms, sauteed; 4 cloves chopped garlic; pine nuts (optional)

Servings: persons

1 lb. penne
4 tomatoes (fresh, canned or dried)
1 green pepper, chopped
1 large onion, chopped
12 to 20 pitted olives (black Greek)
olive oil
1 c. grated Gruyere
bread crumbs
Herbes de provence
canned tuna in oil (optional)
thickly sliced mushrooms, sauteed
4 cloves chopped garlic
pine nuts (optional)

1
Cook penne in boiling water.
2
Add 1 teaspoon salt and 1 tablespoon oil to prevent from sticking.
3
Saute chopped onion, garlic and pepper.
4
Then add chopped tomatoes.
5
When tender, add to pasta.
6
Add mushrooms, olives and tuna.
7
Sprinkle top with bread crumbs, grated cheese and optional nuts.
8
Dribble with olive oil and bake at 350u00b0 for about 30 minutes, until hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. penne, 4 tomatoes (fresh, canned or dried), 1 green pepper, chopped, 1 large onion, chopped, and more.

Yes, Penne Provencale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Provencale

How did you like this recipe?

Frequently Asked Questions