Cherry Tomato and Kalamata Olive Penne

Submitted by JP834618

"This is the most incredible pasta recipe I have. It is simple to make and dangerously addictive. If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it. Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it. It is my adaptation of a recipe I found in 'Everyday Food'. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 453.59 g penne rigate
• 59.14 ml extra virgin olive oil
• 4 clove garlic, thinly sliced.
• 709.77 ml cherry tomatoes, halved.
• 177.44 ml pitted chopped kalamata olive
• 354.88 ml grated parmesan cheese
• 59.14 ml chopped fresh flat-leaf Italian parsley
• 4.92 ml crushed red pepper flakes
• 14.79 ml dried oregano
• 1.23 ml salt
• 2.46 ml fresh ground black pepper

directions

1. Bring a large pot of salted water to a boil, add pasta.
2. In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
3. Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
4. Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
5. Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
6. Mix in the tomato and olive mixture gently.
7. Add parmesan cheese and toss gently, serve hot.

Reviews

[Jill M.]

Changes: I used grape tomatoes instead and added 3/4 head of cauliflower (cut into small florets, sautéed) to add more volume and vegetables.

 

[Zilla]

I see no one has reviewed this lately. I highly recommend you try it. The recipe was easy and fantastically good. I used a bit less oil and olives than called for, as well as way more cherry tomatoes [needed to use up volunteer cherry tomatoes from the yard]. I also added some chopped yellow bell pepper for color. Yummy! Oh yes, go easy on the salt. The olives and Parmesan are very salty already.

 

[Kremlin]

This recipe is amazing, my friends and I used to make it regularly when I went over their house and sit down to eat it with a glass of wine. Goes fantastically with some home made garlic bread - toast it with butter and cheese in a toaster oven and eat with the pasta. Delicious!

 

[organicstyle101]

Delicious!

 

[BothFex]

Delish! With tomato season here this dish was just the thing for a quick, lovely meal. Me, I loved the kalamata olives and the parmesan, did NOT find the dish overly salty at all. Maybe LizAnn used overly salty brands? Anyway, found the crushed pepper the perfect amount of heat and loved the fresh zing of the parsley. Added a ginormous tossed green salad and crusty baguette. Even the picky eight year old gobbled this down.