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Tomato and Olive Penne
Everyday Food, January/February 2003
Serves 4
Here’s a versatile vegetarian dish that is so simple and yet tastes amazing. Sometimes I add chicken if I’m in the mood (just sauté it in the pan first, then remove and keep warm while you cook the sauce, and add back in at the end.) The recipe notes say: “The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces. If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.” I agree and heartily recommend this pasta dish. Enjoy!
Ingredients
- Salt and pepper
- 1 pound penne, or other short pasta
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- 2/3 pound (2 cups) cherry tomatoes, halved or quartered
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper (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
Directions
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
- Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
