Tomato and Olive Penne Recipe

Name: Tomato and Olive Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt and fresh ground pepper; 1 pound penne or other short pasta; 1/4 cup olive oil; 2 garlic cloves, thinly sliced; 1/4 pound cherry tomatoes (2 cups), halved or quartered; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1/4 cup kalamata olives, pitted and sliced; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese, plus more for serving (optional)

Servings: persons

Coarse salt and fresh ground pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/4 pound cherry tomatoes (2 cups), halved or quartered
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving (optional)

1
In a large pot of boiling salted water, cook the penne until al dente according to the package instructions.
2
Drain.
3
Meanwhile, in a large skillet, heat the olive oil over medium heat.
4
Add the garlic, and cook, stirring, until just golden, about 1 minute.
5
Add the cherry tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6
Reduce the heat to low, and cook, stirring, until the tomato juices run, about 3 minutes.
7
Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine.
8
Serve with more cheese, if desired.
9
The easiest way to pit an olive is to lay a wide chefs knife over it and smack the blade with your fist or the palm of your hand.
10
The olive should split open, and the pit will pop right out.

669

kcal

Calories

Fat

104

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: Coarse salt and fresh ground pepper, 1 pound penne or other short pasta, 1/4 cup olive oil, 2 garlic cloves, thinly sliced, and more.

Yes, Tomato and Olive Penne 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.

Tomato and Olive Penne

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