Tomato and Olive Penne

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.

great my family loves it

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.

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.

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.

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.

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!

This is one of my favorites! I add some torn up rotisserie chicken to the dish and mix...fantastic!

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.