This simple, easy, colorful and nutritious cherry tomato, olives and basil pasta gets done in just 20 minutes. A perfect dish to entertain or prepare as a quick one-pot meal. It has become a family favorite for us.
Ingredients
500grams(1lb)PastaPenne
2tbspOlive oil
1smallSpanish onionfinely diced
1largeGarlic clove sliced
2tbspTomato paste
400grams(1lb)Cherry tomatoes
½cup(70g)Kalamata olivespits removed
2sprigsFresh thymeor 1/2 tsp dried
2sprigsFresh rosemaryor 1/2 tsp dried
2sprigsFresh basil
2sprigBasil
¼tspKosher saltfor the sauce
½tspBlack pepper powder
¼cupFreshly chopped parsley
2tbspGrated Parmesanoptional
Instructions
Pasta - Boil the pasta in a large pasta pot of salted water over medium-high heat until al dente. Drain the pasta and reserve 1/2 cup of the drained pasta water for the sauce. Set aside.
500 grams Pasta
Saute - In a large pan over medium heat, saute the onions and garlic in olive oil until the onions are translucent.
2 tbsp Olive oil, 1 small Spanish onion, 1 large Garlic clove
Tomatoes - add the tomato paste followed by the cherry tomatoes, olives, thyme, rosemary, and basil leaves, along with 1/4 cup of the reserved cooking liquid. Cook for 2 minutes.
Season - Season the pasta with salt and pepper. Add the drained pasta with another 1/4 cup of the reserved pasta water. Toss the pasta well so it is covered with all the pan juices.
¼ tsp Kosher salt, ½ tsp Black pepper powder
Garnish - Sprinkle with freshly chopped parsley and grated Parmesan cheese.
2 tbsp Grated Parmesan, ¼ cup Freshly chopped parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you