Penne With Tomatoes and Olives Recipe

Name: Penne With Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 3 garlic cloves, minced; 1 tablespoon fresh oregano (2 tsp. dried); 3 cups canned plum tomatoes, pureed in processor; 34 lb penne; 1 ½ cups black olives (or about 24); 2 tablespoons capers; 2 tablespoons basil leaves, torn; salt; pepper

Servings: persons

4 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 tablespoon fresh oregano (2 tsp. dried)
3 cups canned plum tomatoes, pureed in processor
34 lb penne
1 ½ cups black olives (or about 24)
2 tablespoons capers
2 tablespoons basil leaves, torn
salt
pepper

1
Heat 3 tablespoons Olive oil in a large frying pan and gook the garlic and oregano for 2 minutes.
2
Add pureed tomatoes and cook over moderate heat for 10 minutes or until sauce starts to thicken.
3
Season with salt and pepper.
4
Cook penne in slightly salted boiling water until tender.
5
Drain and transfer to heated serving bowl.
6
Pour over the remaining olive oil and add olives, capers, and basil.
7
Toss lightly and serve at once topped with sauce.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 3 garlic cloves, minced, 1 tablespoon fresh oregano (2 tsp. dried), 3 cups canned plum tomatoes, pureed in processor, and more.

Yes, Penne With Tomatoes and Olives 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 With Tomatoes and Olives

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