What’s for Dinner: Tomato and Olive Penne - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Tomato and Olive Penne

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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.

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