Tomato and Olive Penne

Prep Time:
25 mins
Total Time:
25 mins

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.


  • Salt and pepper

  • 1 pound penne, or other short pasta

  • ¼ cup olive oil

  • 2 cloves garlic, thinly sliced

  • pound (2 cups) cherry tomatoes, halved or quartered

  • 1 teaspoon dried oregano

  • ¼ teaspoon crushed red pepper (optional)

  • ¼ cup Kalamata olives, pitted and sliced

  • ¼ cup chopped fresh parsley

  • ¼ cup grated Parmesan cheese, plus more for serving


  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.

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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