Cat Kiselica


Incredibly quick & easy ... intensely flavorful ... a favorite for years.

Even better, if you purchase some of the ingredients in 'convenience' form (minced garlic, sliced olives, pre-shredded cheese), this meal can go from pantry to dinner table in less than 30 minutes!!

★★★★★ 1 vote
15 Min
15 Min
Stove Top


12 oz
penne pasta
4 Tbsp
olive oil, divided
2 Tbsp
chopped garlic
1 c
sliced or chopped black olives
1 Tbsp
dried basil
1 tsp
crushed red pepper flakes
2 c
tomato sauce
1/2 c
grated parmesan
1/2 c
shredded mozzarella


1Drop penne in boiling, salted water. Return to boil & boil gently for 8-10 mins. (for 'al dente'), or to desired tenderness. Drain; toss with 1 T. of the olive oil. Return to pan & keep warm.
2Saute garlic slowly in remaining 3 T. of olive oil in large skillet until soft, but not brown.

(NOTE: To speed prep time, I typically start this step as pasta is cooking on another burner!)
3Add sliced/chopped olives, basil, red pepper flakes, & tomato sauce. Stir & heat to simmering.

(NOTE: The olive oil will separate & form a 'ring' around pan's edge ... don't worry, this is normal! The oil will incorporate in the next step.)
4Add grated parmesan, stirring until melted and combined well; repeat with mozzarella.

(Provolone goes well with this, too.)
5Pour over warm pasta & serve!

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy