Tomato And Olive Penne
A vibrant, easy-to-make pasta dish featuring cherry tomatoes, olives, garlic, and herbs, perfect for a quick weeknight dinner or casual gathering with bold flavors.
Ingredients
- salt and pepper ⓘ
- 1 lb. penne or other short pasta ⓘ
- 1/4 c. olive oil ⓘ
- 2 garlic cloves, thinly sliced ⓘ
- 2/3 lb. cherry tomatoes, halved or quartered ⓘ
- 1 tsp. dried oregano
- 1/4 tsp. crushed red pepper (optional)
- 1/4 c. kalamata olives, pitted and sliced ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
Instructions
- Cook the penne or other short pasta according to package instructions until al dente, about 13 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add thinly sliced garlic and cook until fragrant, about 1 minute.
- Stir in halved or quartered cherry tomatoes, dried oregano, and crushed red pepper (if using). Cook until tomatoes soften, about 5 minutes.
- Add sliced kalamata olives and cook for another 2 minutes.
- Combine the cooked pasta with the tomato and olive mixture.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and grated Parmesan cheese before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar to the tomato mixture while cooking. If you're out of kalamata olives, green olives can be a great substitute. Fresh basil can be used instead of parsley for an aromatic twist. Make sure to reserve some pasta water before draining to help adjust the sauce consistency if needed.
Serving Suggestions
This Tomato And Olive Penne pairs beautifully with a simple side salad or garlic bread for a complete meal. For a heartier option, serve alongside Italian Cheese Ball or a rich Eggplant Lasagna. Sprinkle additional Parmesan on top for extra flavor and serve with a light white wine for a delightful dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of olive oil or reserved pasta water to keep it moist. Alternatively, you can microwave in short bursts, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Olive Penne contains roughly 609 calories, with 22g protein, 104g carbohydrates, and 24g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (194% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2098mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta for this recipe?
Absolutely! While penne is recommended, you can use any short pasta like fusilli or rigatoni. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
Is this dish suitable for meal prep?
Yes, Tomato And Olive Penne is great for meal prep! Just store the pasta and sauce separately to prevent the pasta from getting soggy. Reheat as needed, and it'll still taste delicious throughout the week.
Can I make this dish vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. The rest of the ingredients are naturally plant-based, making it a perfect addition to your vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).