Penne with Tomatoes and Olives

Flavorful oven- or sun-dried tomatoes are the key ingredient in this spicy, herby southern Italian pasta dish.

Yield: 4 servings

Time: 20 minutes


  • large pot with lid
  • large bowl
  • wooden spoon
  • colander


  • salt
  • 1 pound penne or other pasta shape
  • 1½ c oven-dried or oil-packed sun-dried tomatoes, sliced into strips
  • 10 large black olives, pitted and chopped
  • 2 t capers, drained and rinsed
  • 1 clove garlic, minced
  • ½ t red pepper flakes
  • 2 T fresh herbs, such as oregano, mint, basil, cilantro, parsley, and/or thyme, minced
  • ⅓ c olive oil


Cook the pasta in plenty of salty boiling water until al dente.

Meanwhile, combine the remaining ingredients with ½ t salt and mix well.

Drain the pasta, then, while it’s still dripping, add it the bowl and toss.

Serve hot.


Complete Italian VegetarianAdapted from the recipe for "Penne with Oven-Dried Tomatoes, Olives, and Herbs" in The Complete Italian Vegetarian Cookbook, by Jack Bishop – read my review.

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Penne with tomatoes and olives