Penne with Tomato Black Olives and Feta
Loaded with vibrant Mediterranean flavors, Penne with Tomato, Black Olives, and Feta is a quick and satisfying pasta recipe perfect for busy weeknights or casual gatherings. Featuring al dente penne tossed in a fragrant garlic-infused olive oil base, this dish is brimming with the sweetness of sautéed cherry tomatoes, the briny bite of black olives, and the creamy tang of crumbled feta cheese. A sprinkle of red chili flakes adds a subtle kick, while fresh basil brings a burst of herbal freshness to every bite. Ready in just 30 minutes, this simple yet elegant pasta recipe is sure to impress, making it a great choice for lovers of Mediterranean cuisine. Serve it warm with a side of crusty bread or a crisp green salad for a complete meal that’s both nourishing and full of flavor. Keywords: penne pasta recipe, Mediterranean pasta, tomato and olive penne, feta cheese pasta.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 3 tablespoons extra virgin olive oil
- 2 whole (minced) garlic cloves
- 300 grams (halved) cherry tomatoes
- 100 grams (sliced) black olives
- 150 grams (crumbled) feta cheese
- 10 leaves (chopped) fresh basil leaves
- 0.5 teaspoons red chili flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they start to soften and release their juices.
Stir in the sliced black olives and red chili flakes. Cook for an additional 2-3 minutes, mixing well.
Add the cooked penne to the skillet and toss to coat in the tomato and olive mixture. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
Season with salt and black pepper to taste, keeping in mind that the feta and olives are already salty.
Turn off the heat and gently fold in the crumbled feta cheese and chopped basil leaves.
Serve the pasta warm, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 3.9 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 874 mg | 67% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1133 mg | 24% | |
*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.
