Tomato and Olive Penne
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.
Everyday Food, January/February 2003
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
- 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
- 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.
The easiest way to pit an olive is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.