Best 8 Hearty Tomato Olive Penne Recipes

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Welcome to the delectable world of hearty tomato olive penne, a culinary masterpiece that entices taste buds with its vibrant flavors and comforting textures. This classic Italian dish is a symphony of simple, yet exquisite ingredients, combined to create a satisfying meal that is perfect for any occasion. Whether you're a seasoned chef or a novice home cook, our journey through the world of hearty tomato olive penne will provide you with the inspiration and guidance you need to craft a dish that will impress your family and friends. So, let's dive into the world of fresh tomatoes, aromatic herbs, succulent olives, and perfectly al dente pasta, and discover the secrets to creating the ultimate hearty tomato olive penne.

Let's cook with our recipes!

TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

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

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

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.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

Steps:

  • Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
  • Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
  • Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

CHERRY TOMATO AND KALAMATA OLIVE PENNE



Cherry Tomato and Kalamata Olive Penne image

This is the most incredible pasta recipe I have. It is simple to make and dangerously addictive. If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it. Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it. It is my adaptation of a recipe I found in 'Everyday Food'. Enjoy!

Provided by JP834618

Categories     Penne

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb penne rigate
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced.
3 cups cherry tomatoes, halved.
3/4 cup pitted chopped kalamata olive
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh flat-leaf Italian parsley
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add pasta.
  • In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
  • Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
  • Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
  • Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
  • Mix in the tomato and olive mixture gently.
  • Add parmesan cheese and toss gently, serve hot.

Nutrition Facts : Calories 764.7, Fat 29, SaturatedFat 9.1, Cholesterol 33, Sodium 956.9, Carbohydrate 95.1, Fiber 6.7, Sugar 5.5, Protein 31.1

HEARTY TOMATO-OLIVE PENNE



Hearty Tomato-Olive Penne image

Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.

TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

Categories     Sauce     Olive     Tomato

Yield serves 4

Number Of Ingredients 10

Coarse salt and fresh ground pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/4 pound cherry tomatoes (2 cups), halved or quartered
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving (optional)

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 TOMATOES, OLIVES AND TWO CHEESES



Penne With Tomatoes, Olives and Two Cheeses image

A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

Provided by SharleneW

Categories     Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil (divided)
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper flakes
2 cups canned low sodium chicken broth
1 lb penne or 1 lb rigatoni pasta
2 1/2 cups packed grated havarti cheese
1/3 cup sliced pitted oil-cured olives (such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  • Add onion and garlic and sauté for a few minutes until onion is translucent.
  • Add tomatoes, basil and crushed red pepper.
  • (See note below about the pepper).
  • Crush tomatoes with a potato masher to break into smaller pieces.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  • This will take about an hour.
  • Season to taste with salt and pepper.
  • When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  • Drain pasta and toss with remaining 3 tablespoons of olive oil.
  • Stir in pasta mixing thoroughly.
  • Mix in Havarti cheese.
  • Pour into 13x9/2-inch glass baking dish.
  • Sprinkle top with olives and then the Parmesan cheese.
  • Bake at 350° until heated thoroughly, about 30 minutes.
  • Sprinkle with fresh basil before serving.
  • Note: Use your best judgment about the crushed red pepper.
  • I found 1 1/2 teaspoons quite spicy.
  • My whole family can enjoy this dish if I only use 1 teaspoon.

PENNE WITH TOMATOES AND OLIVES



Penne with Tomatoes and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1/2 teaspoon salt, plus more for pasta water
1 pound penne, or other chunky pasta
1/4 cup olive oil
2 cloves garlic, sliced thin
1 pint cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

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.

PENNE WITH TOMATOES, OLIVES AND CAPERS



Penne with Tomatoes, Olives and Capers image

Categories     Garlic     Herb     Olive     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     Port     Spring     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
5 teaspoons minced garlic
12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)
3/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
3/4 cup tawny Port
1 4-ounce jar capers, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon dried crushed red pepper
14 ounces penne pasta
Additional chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.

Tips:

  • Use ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the final dish, so use the best you can find. Look for tomatoes that are deep red and free of blemishes.
  • Roast the tomatoes: Roasting the tomatoes concentrates their flavor and makes them sweeter. If you don't have time to roast the tomatoes, you can use sun-dried tomatoes instead.
  • Use a good quality olive oil: Olive oil is the key to a flavorful tomato sauce. Use a fruity, extra virgin olive oil for the best results.
  • Add fresh herbs: Fresh herbs like basil, oregano, and thyme will add a pop of flavor to your sauce. Use them sparingly, so they don't overpower the other ingredients.
  • Cook the pasta al dente: Al dente pasta is cooked through but still has a slightly firm bite. This will help it hold up better in the sauce.
  • Garnish with Parmesan cheese: Parmesan cheese is the perfect finishing touch for this dish. It adds a salty, nutty flavor that complements the tomatoes and olives.

Conclusion:

This hearty tomato olive penne is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The roasted tomatoes and fresh herbs give the sauce a rich, flavorful taste, and the olives add a salty, briny flavor that complements the tomatoes perfectly. The pasta is cooked al dente and tossed with the sauce, creating a dish that is both satisfying and delicious.

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