Cherry Tomato and Kalamata Olive Penne
Bursting with Mediterranean flavors, this Cherry Tomato and Kalamata Olive Penne is a quick and vibrant pasta dish perfect for weeknight dinners or casual gatherings. Tender penne is coated in a light, garlicky tomato sauce, crafted from juicy, sautéed cherry tomatoes and complemented by the briny depth of Kalamata olives. A hint of red chili flakes adds a gentle kick, while fresh basil leaves infuse a fragrant, herbaceous touch. Finished with a sprinkle of optional Parmesan cheese, this recipe strikes the perfect balance between simplicity and sophistication. With just 30 minutes from start to finish, this vegetarian pasta dish is a flavorful, wholesome meal that’s sure to impress. Serve it steaming hot alongside crusty bread or a crisp green salad for an unforgettable dining experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 300 grams cherry tomatoes, halved
- 100 grams Kalamata olives, pitted and halved
- 10 grams fresh basil leaves, torn
- 0.5 teaspoons red chili flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 50 grams Parmesan cheese, freshly grated (optional)
- 100 milliliters pasta cooking water
Directions
Step 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 100 milliliters of pasta cooking water and then drain the pasta.
Step 2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Step 3
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 4
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Step 5
Stir in the Kalamata olives, red chili flakes, salt, and black pepper. Cook for 1-2 minutes to allow the flavors to meld.
Step 6
Add the cooked penne pasta to the skillet and toss to combine with the tomato and olive mixture.
Step 7
Pour in the reserved pasta cooking water a little at a time, stirring well to create a light sauce that coats the pasta.
Step 8
Remove the skillet from heat and stir in the torn basil leaves.
Step 9
Serve immediately with freshly grated Parmesan cheese on top, if desired.
Nutrition Facts
| Serving size | (904.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845.2 |
| Total Fat 71.4g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 30mg | 0% |
| Sodium 4473.0mg | 0% |
| Total Carbohydrate 245.0g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 7.8g | |
| Protein 61.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 685.0mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1487.5mg | 0% |
Source of Calories