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tomato and olive penne

(1 rating)
coolnana avatar
Recipe by
Lori-Jo Wahl
@coolnana
Providence, RI

This is delicious - between combining the juice of the cherry tomatoes, olive oil & garlic it is a great taste for the sauce. Extremely easy & yummy!

(1 rating)
yield 4 servings
prep time 25 Min
cook time 15 Min

Ingredients For tomato and olive penne

  • salt & pepper
  • 1 lb
    penne pasta
  • 1/4 c
    olive oil
  • 2
    galic cloves, chopped
  • 2 c
    cherry tomatoes, halved or quartered
  • 1 tsp
    oregano
  • 1/4 tsp
    crushed red pepper **optional
  • 3/4 c
    kalamata (greek) olives, pitted & sliced
  • 1/4 c
    chopped parsley
  • 1/4 c
    grated parmesan cheese, plus more for serving

How To Make tomato and olive penne

  • 1
    In a large pan of boiling water, cook the Penne according to package instructions until al dente, about 13 minutes; drain.
  • 2
    Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, & cook, stirring until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp. salt, & 1/4 tsp. pepper. Reduce the heat to low & cook, stirring until tomato juices run, about 3 minutes.
  • 3
    Add the Penne, olives, parsley, & 1/4 cup Parmesan cheese to the skillet & toss to combine. Serve with more cheese if desired.
  • 4
    ---------
  • 5
    If you are cooking for children who don't like black olives, toss the olives in after you have served the children.
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