Tuesday, April 20, 2010

Tomato and Olive Penne

This is simple, quick, and delicious.  I substituted feta for the Parmesan cheese when I realized I didn't have Parmesan in the fridge (not entirely sure how that happened!).  Original is presented below.

Tomato and Olive Penne (from love and olive oil)

1 lb penne
3 tablespoons olive oil
5 garlic cloves, minced
1 medium white onion, chopped
2 cups cherry tomatoes, halved or quartered
3 tablespoons tomato paste (about half of a small can)
1/4 cup white wine
3 tablespoons fresh basil, chopped, or 1/2 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (or more to taste)
salt and pepper, to taste
1/2 cup kalamata olives, pitted and sliced
1/4 cup grated Parmesan cheese, plus more for serving

1. In a large pot of boiling salted water, cook the penne until it is very al dente (just barely undercooked – the pasta will finish cooking in the sauce). Reserve 1 cup pasta water and drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and onion, and cook, stirring, until the onion is slightly soft (don’t let the garlic brown). Add the cherry tomatoes and cook 3-4 minutes. Add tomato paste, white wine, basil, oregano, red pepper flakes, and salt and pepper to taste. Cook over medium heat until the tomatoes begin to break down, about 8-10 minutes.
3. Add the penne, olives, and 1/4 cup parmesan to the skillet and toss to combine. Add some of the reserved pasta water and continue to cook, stirring frequently, until heated through and pasta is perfectly al dente. Serve with more cheese if desired.

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