PENNE WITH TOMATOES AND OLIVES
Steps:
- Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
- In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
- Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.
TOMATO AND OLIVE PENNE
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
- 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, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
- Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN
Make and share this Tomato, Mushroom & Kalamata Olive Penne With Parmesan recipe from Food.com.
Provided by Shea1099
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
- Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
- Heat a sauté pan over medium heat.
- Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
- Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
- Shave or grate ⅛ cup of Parmesan cheese.
- Add olives and pasta to pan and toss to combine.
- To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Nutrition Facts : Calories 451.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 6.2, Sodium 3738.1, Carbohydrate 74.2, Fiber 10.1, Sugar 5.2, Protein 18.6
PENNE WITH TUNA, CHERRY TOMATOES AND OLIVES
Steps:
- Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well.
- Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
- Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
- Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
- Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately.
TOMATO AND OLIVE PENNE
Steps:
- In a large pot of boiling salted water, cook the penne until al dente according to the package instructions. Drain.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce the heat to low, and cook, stirring, until the 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.
- pitting olives
- The easiest way to pit an olive is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
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