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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
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.
Stir in the Kalamata olives, red chili flakes, salt, and black pepper. Cook for 1-2 minutes to allow the flavors to meld.
Add the cooked penne pasta to the skillet and toss to combine with the tomato and olive mixture.
Pour in the reserved pasta cooking water a little at a time, stirring well to create a light sauce that coats the pasta.
Remove the skillet from heat and stir in the torn basil leaves.
Serve immediately with freshly grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 7.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
