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
Sauce
1(1 )Onionchopped fine
1clove(1clove)Garlic sliced
400grams(0.88lb)Cherry tomatoes
1tablespoon(0.52oz)Tomato paste
½cup(2.38oz)Kalamata olivespits removed
2sprigs(2sprigs)Fresh basil
2tablespoon(1.04oz)Parmesangrated
2tablespoon(2tablespoon)Olive oil
1sprigBasil
¼teaspoonSaltfor the sauce
½teaspoonPepper
Pasta
500grams(1.1lb)PastaPenne
1tablespoonSaltfor the pasta
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Instructions
Boil Pasta
Place a pot of boiling water with salt.
Cook the pasta as per packet directions. Drain and set aside when ready.
Reserve ½ cup for the cooking liquid for the sauce.
Prepare Sauce
Add olive oil to a saute pan.
Add in the sliced garlic and turn the heat on med-low. (Heating the garlic in cold oil will enhance the flavor of the garlic in the oil).
Next, add the chopped onions. Saute for about two minutes until translucent.
Add the tomato paste - with ¼ cup reserved pasta water.
Then, add the cherry tomatoes. Saute on medium-low for just two minutes. (we want the tomatoes to be soft but still, hold their shape)
Add in the olives, basil leaves, and Parmesan
Taste and adjust seasoning.
Finally, add the pasta and ¼ cup reserved pasta water. Toss everything to combine.
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