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Penne with Tomatoes and Olives

  • Servings: 4
Penne with Tomatoes and Olives


  • 1/2 teaspoon salt, plus more for pasta water
  • 1 pound penne, or other chunky pasta
  • 1/4 cup olive oil
  • 2 cloves garlic, sliced thin
  • 1 pint cherry tomatoes, halved or quartered
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/4 teaspoon pepper
  • 1/3 cup Kalamata olives, pitted and coarsely chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving


  1. Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.

  2. In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.

  3. Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

Reviews (3)

  • yubineko 14 Oct, 2008

    This dish is a favorite - we add sliced Boca Breakfast suasage to give it a little zing and to satisfy our vegetarian friends.

  • melaniestark 8 Oct, 2008

    This dish was a hit! I also eliminated the olives but added grilled chicken on top.

  • WesternLady 23 Sep, 2008

    This was a light, delicious and easy recipe, however, because the Kalamata olives are so salty, I would eliminate the salt. I found this to be a little spicy, so next time I make this dish I will reduce the amount of crushed red pepper.

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