Filed Under: cook, north-american, Side, Under 20 Mins, Vegetables

Tomato & Olive Penne

In this foolproof pasta dish from Martha Stewart, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavoured oil to make a great-tasting sauce

April 8th, 2012

Recipe courtesy of Martha Stewart

Prep Time
20 minutes
Cook Time
20 minutes
  • 1 pound penne or other short pasta
  • ¼ cup olive oil
  • 2 cloves garlic thinly sliced
  • ¼ pound cherry tomatoes (2 cups), halved or quartered
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup kalamata olives, pitted and sliced
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan, plus more for serving (optional)
  1. In a large pot of boiling salted water, cook penne until al dente, according to package instructions. 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, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

  3. Add penne, olives, parsley, and ¼ cup Parmesan to the skillet and toss to combine. Serve with more cheese, if desired.

Tomato & Olive Penne

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