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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.

Source: Everyday Food, January/February 2003
Total Time Prep Servings



Cook's Notes

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.

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How would you rate this recipe?
  • katieyogo
    13 OCT, 2012
    great my family loves it
  • b3cca
    29 MAY, 2012
    This was delicious! We added a can of white beans (rinsed and drained) for extra protein. Because of that addition, I also increased the olives and parmesan to 1/3 cup each. It was DELICIOUS--both warm for dinner, and cold for leftovers the next day.
  • zilliejr
    11 FEB, 2009
    I love this recipe. I make it with whole wheat pasta and sometimes will crumble goat cheese (for a little more protein) on the top when serving and it makes a great filling meal. One night when i was cooking for one, I made a whole recipe and took a ton of the leftovers to work for lunch. It held up really well being re-heated in the microwave. The whole wheat penne doesn't get mushy and better the next day but the flavors had time to settle.
  • MS10514527
    7 OCT, 2008
    I have made this dish several times and it is delicious. If I don't have cherry tomatoes on hand I have used diced tomatoes and it comes out great. I also sometimes add chicken sausage that I cut into slices and then saute first.
  • raenester
    3 OCT, 2008
    This dish single handedly changed my mind on cherry tomatoes! It's that good! I let the tomatoes cook about twice as long as the recipe states so they get a little bit chewy like sun dried tomatoes. Also used 1 tbsp fresh oregano in place of the dried and also added about 1/4 cup basil.
  • comwilso
    30 SEP, 2008
    This was the perfect dish! It was easy and fast. The flavors were erxcellent; I added more garlic because I am addicted to the stuff, but other than that it was REALLY GOOD!
  • pansker
    11 JUL, 2008
    This is one of my favorites! I add some torn up rotisserie chicken to the dish and mix...fantastic!
  • MS10050535
    14 NOV, 2007
    I made this dish almost immediately after receiving the very first issue of Everyday Food magazine and several times since. It is so good and very quick and easy to prepare.

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