Penne with Tomato and Basil
Editor's Note: Here is an incredibly simple but wonderfully delicious recipe that is terrific to make for a weeknight dinner. Penne with Tomato and Basil could not be easier to prepare. Most families really love pasta dishes and they will certainly fall in love with this one. The cherry tomatoes, Kalamata olives and fresh basil give this dish a zing that is unmatched by other pasta dishes. Each of the flavors shine through, as there are not too many ingredients to overshadow them. This is a dish you could serve week after week and no one will get tired of it.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Taste and TextureHerby
- 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
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.
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2016 Jamie Oliver