← Back to Search Results
roasting European, Italian
Penne with Tomato and Basil

Photo by: David Loftus
Comments: 1
 

Recipe

Yield: Serves 4

Ingredients

  • 1 1/2 pints cherry tomatoes
  • A few lugs of olive oil
  • Sea salt and freshly ground black pepper
  • A good drizzle of balsamic vinegar
  • 1 pound dried penne pasta
  • 7 ounces Kalamata olives, stoned and halved
  • A good handful of fresh basil, leaves picked and torn
  • A piece of pecorino cheese, for grating

Directions

Preheat your oven to 400°F.

Throw the tomatoes into a large roasting pan, drizzle with olive oil, add salt and pepper and roast for 20 minutes. Squash with a fork to get the juices going and drizzle over the balsamic vinegar.

Bring a large pan of salted water to the boil and cook the pasta following package instructions until al dente. Drain and add the roasted tomato sauce with the olives and torn basil leaves.

Season and serve with some of the pecorino grated over the top.

 


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on using 1 teaspoon of balsamic vinegar and 2 tablespoons of olive oil. Nutritional information also includes 1/8 teaspoon of added salt per serving and a 2 oz piece of pecorino cheese for grating.

 

Nutritional Information

Nutrients per serving (% daily value)

644kcal (32%)
238mg (24%)
15mg (25%)
93mcg RAE (3%)
542mg
80mg
22g
6g
7g
92g
12mg (4%)
948mg (39%)
5g (24%)
21g (33%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • jski

    09.30.11 Flag comment

    This is a very simple and tasty dish i make it when i get a lot of tomatos from my plants that i have to use soon.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
spice Spice
by Ana Sortun
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mom-a-licious Mom-a-Licious
by Domenica Catelli
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?