Food & Cooking Recipes Ingredients Pasta and Grains Tomato and Olive Penne 3.8 (85) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 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. Ingredients Salt and pepper 1 pound penne, or other short pasta ¼ cup olive oil 2 cloves garlic, thinly sliced ⅔ 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 Directions In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain. 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. Rate it Print