Tomato and Olive Penne

Tomato And Olive Penne Recipe

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Judi Harris-Nulle


This is from Alice's Cookbook - "Good Things to Eat from Alice's Recipe Box"

★★★★★ 1 vote
25 Min


1 lb
penne pasta
1/4 c
olive oil
cloves garlic, thinly sliced
2 c
cherry tomatoes, halved
1 tsp
dried oregano
1/4 tsp
crushed red pepper, optional
1/4 c
kalamata olives, pitted and sliced
1/4 c
fresh parsley, chopped
1/4 c
parmesan cheese, grated
salt and pepper

How to Make Tomato and Olive Penne


  • 1In a large pot of boiling water, cook the penne according to package instructions until al dente, about 13 minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring until just golden brown, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and cook, stirring, until tomato juices run, about 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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About Tomato and Olive Penne

Course/Dish: Pasta Sides