October
6, 2007
Tomato and Olive Penne
If you’re looking for a super quick, super flavorful dish, this is it. It is amazing really, how a few carefully chosen ingredients can provide so much flavor. Even if you’re not a big olive fan, you need to try this dish.
Tomato and Olive Penne
Makes 4 servings. Adapted from Everyday Food.
Ingredients
salt and freshly ground pepper, to taste
1 lb penne
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 cups cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for servingDirections
In a large pot of boiling salted water, cook the penne until al dente according to the package instructions. Drain.Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the cherry tomatoes, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until the tomato juices run, about 1-2 minutes. Add the tomato paste and continue to cook another 2-3 minutes.
Add the penne, olives, parsley, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired.
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Ngoc - "So good! I think next time I'll replace a little of the framboise with…"
Katie @ goodLife {eats} - "I made the NY Time Chocolate chip cookies with dried apricots, pistach…"
Shanon - "Those cookies look delicious. I cannot wait to try them. They are offi…"
Maria - "I love summer apricots and I can't wait to make these cookies!"
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[...] healthy, and I can’t think of a better thing to cook for dinner any night of the week. Our Tomato & Olive Penne is a permanent staple in our weekly meal plans, and this recipe will soon be joining [...]