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| Tomato Olive Basil Penne |
If my husband was to make a meal for dinner, his go-to dish would be pasta. His sauce typically includes whatever he feels like throwing into the pot that day…and he never uses a recipe.
This dish is similar to his pasta dishes, except there is a recipe for it! I use fresh cherry tomatoes, sun-dried tomatoes and basil to give it a lively taste. I do like to use extra-virgin olive oil because of the flavour, but regular olive oil will do just as well.
And if you feel inspired, don't be afraid to throw in other ingredients you like.
Whatever you decide, this is a super fast and delicious meal to prepare at the last minute.
Simple Tomato, Olive, and Fresh Basil Penne
Serves 4
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1/4 teaspoon red pepper flakes
1/4 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes, sliced
1/2 cup fresh basil, chopped
1/2 cup fresh Parmesan cheese, grated
Salt and pepper, to taste
Directions:
In a pot of boiling water, cook penne until al dente according to the package's instructions. Drain.
In a large saucepan, heat olive oil over medium heat and add garlic. Cook one minute. Add the cherry tomatoes and red pepper flakes. Reduce heat to low and cook about 5 more minutes.
Add the cooked penne, olives, sun-dried tomatoes, fresh basil and Parmesan.
Season with salt and pepper and serve, passing more Parmesan cheese to taste.
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