Best 8 Penne With Roasted Tomato Sauce Orange And Olives Recipes

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Penne with roasted tomato sauce, orange, and olives is a delicious and flavorful pasta dish that is perfect for a weeknight meal or a special occasion. The roasted tomatoes add a sweet and smoky flavor to the sauce, while the orange and olives add a bright and tangy contrast. This dish is easy to make and can be tailored to your own taste preferences. If you like a spicy sauce, you can add a pinch of red pepper flakes. If you prefer a sweeter sauce, you can add a bit of honey. No matter how you make it, this dish is sure to please everyone at your table.

Let's cook with our recipes!

PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES



Penne with Roasted-Tomato Sauce, Orange, and Olives image

Categories     Olive     Pasta     Tomato     Roast     Low Fat     Vegetarian     Dinner     Orange     Summer     Winter     Healthy     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

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

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.

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.

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 ROASTED CHERRY TOMATOES



Penne With Roasted Cherry Tomatoes image

This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.

Provided by Amanda Hesser

Categories     dinner, pastas, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 7

1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne

Steps:

  • Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams

PENNE WITH ROASTED CHERRY TOMATOES



Penne With Roasted Cherry Tomatoes image

Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.

Provided by Liza at Food.com

Categories     Penne

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper
1/2 cup freshly grated pecorino romano cheese, plus more
pecorino romano cheese, for serving
1/2 cup breadcrumbs
1 lb penne
2 -3 tablespoons extra virgin olive oil
1/4 cup fresh basil, chopped (optional)

Steps:

  • Preheat the oven to 425 degrees.
  • Line bottom of a casserole dish with tomato halves in a single layer.
  • Pour oil on top, season with salt and pepper.
  • Sprinkle cheese and breadcrumbs on top.
  • Bake until tomatoes have wilted, about 20 minutes.
  • Meanwhile, bring a pot of water to boil.
  • Season with enough sea salt so that water is pretty salty.
  • When tomatoes are just about done, add penne to water and cook until al dente.
  • Scoop out a cup of the pasta water and reserve.
  • Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
  • Taste, adjust seasoning, if it is dry, add some of the pasta water.
  • Serve, passing more grated cheese at the table.
  • I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.

Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure a rich and delicious sauce.
  • Roast the tomatoes before making the sauce. This concentrates their flavor and gives them a slightly smoky taste.
  • Use a variety of olives. This will add complexity and depth of flavor to the sauce.
  • Add a splash of orange juice. This will brighten the flavor of the sauce and balance out the acidity of the tomatoes.
  • Serve the sauce over your favorite pasta. Penne, spaghetti, and linguine are all great choices.

Conclusion:

This penne with roasted tomato sauce, orange, and olives is a delicious and easy-to-make meal. The roasted tomatoes give the sauce a rich and flavorful flavor, while the orange juice and olives add a touch of brightness and complexity. This dish is sure to please everyone at the table.

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