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
Directions 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.

Notes 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

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