Tomato and Olive Penne

Rating: 3.76 stars
85 Ratings
  • 5 star values: 29
  • 4 star values: 24
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 3

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.

Everyday Food, January/February 2003

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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

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  • 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.

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.

Cook's Notes

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.

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Reviews (9)

85 Ratings
  • 5 star values: 29
  • 4 star values: 24
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 3
Martha Stewart Member
Rating: 4 stars
02/18/2019
It was a simple and quick vegetarian meal to make for my husband. I omitted the olives being that he doesn't care for them.
Martha Stewart Member
Rating: Unrated
10/13/2012
great my family loves it
Martha Stewart Member
Rating: 5 stars
05/29/2012
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.
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Martha Stewart Member
Rating: Unrated
02/11/2009
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.
Martha Stewart Member
Rating: Unrated
10/07/2008
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.
Martha Stewart Member
Rating: Unrated
10/03/2008
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.
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Martha Stewart Member
Rating: Unrated
09/30/2008
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!
Martha Stewart Member
Rating: Unrated
07/11/2008
This is one of my favorites! I add some torn up rotisserie chicken to the dish and mix...fantastic!
Martha Stewart Member
Rating: Unrated
11/14/2007
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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