MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Tomato and Olive Penne

Tomato and Olive Penne

22 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

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.

Note: 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.

Prep: 25 minutes
Total: 25 minutes

Ingredients

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

Directions

  1. In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  2. 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.
  3. Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
From Everyday Food, January/February 2003

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Super Squid Linguine
    • Fish with Green Sauce
    • Baked Rigatoni Cake
    • Pasta and Chicken
    • Penne with Goat Cheese
    • Rigatoni and Mozzarella
    • Shrimp and Basil Pasta
    • Baked Ravioli
    • Chicken-Leg Cacciatore
    • Super Squid Linguine
    • Fish with Green Sauce
    • Baked Rigatoni Cake
    • Pasta and Chicken
    • Penne with Goat Cheese
    • Rigatoni and Mozzarella
    • Shrimp and Basil Pasta
    • Baked Ravioli
    • Chicken-Leg Cacciatore

     

    Today on MarthaStewart.com