Cherry Tomato and Kalamata Olive Penne

niedziela, 26 stycznia 2014

Cherry Tomato and Kalamata Olive Penne

Time: 20 mins


  • 1 lb penne rigate
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced.
  • 3 cups cherry tomatoes, halved.
  • 3/4 cup pitted chopped kalamata olive
  • 1 1/2 cups grated parmesan cheese
  • 1/4 cup chopped fresh flat-leaf Italian parsley
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  • 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.

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