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Cherry Tomato And Kalamata Olive Penne

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Ingredients

Adjust Servings:
1 lb penne rigate
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced.
3 cups cherry tomatoes, halved.
3/4 cup pitted chopped kalamata olive
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh flat-leaf italian parsley
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Nutritional information

764.7
Calories
261 g
Calories From Fat
29 g
Total Fat
9.1 g
Saturated Fat
33 mg
Cholesterol
956.9 mg
Sodium
95.1 g
Carbs
6.7 g
Dietary Fiber
5.5 g
Sugars
31.1 g
Protein
205g
Serving Size

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Cherry Tomato And Kalamata Olive Penne

Features:
    Cuisine:

    Changes: used grape tomatoes instead and added 3/4 head of cauliflower (cut into small florets, sauted) to add more volume and vegetables.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cherry Tomato and Kalamata Olive Penne, This is the most incredible pasta recipe I have It is simple to make and dangerously addictive If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it It is my adaptation of a recipe I found in ‘Everyday Food’ Enjoy!, Changes: used grape tomatoes instead and added 3/4 head of cauliflower (cut into small florets, sauted) to add more volume and vegetables , I see no one has reviewed this lately I highly recommend you try it The recipe was easy and fantastically good used a bit less oil and olives than called for, as well as way more cherry tomatoes [needed to use up volunteer cherry tomatoes from the yard] I also added some chopped yellow bell pepper for color Yummy! Oh yes, go easy on the salt The olives and Parmesan are very salty already


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    Steps

    1
    Done

    Bring a Large Pot of Salted Water to a Boil, Add Pasta.

    2
    Done

    in a Medium Bowl Add Halved Cherry Tomatoes, Kalamata Olives, Crushed Red Pepper Flakes, Oregano, Salt and Pepper, Set Aside.

    3
    Done

    Add Garlic and Olive Oil to a Medium Skillet and Saute on Low Heat Until Garlic Is Translucent and Soft but not Brown, About 4 Minutes.

    4
    Done

    Increase Heat to Medium Low, Add Tomato and Olive Mixture and Saute 1- 3 Minutes Just Until the Tomatoes Begin to Release Their Juices, Tomatoes Should Be Hot but Still Firm, Be Careful not to Overcook Them.

    5
    Done

    Drain Pasta When Al Dente and Return to Pan, Toss With Fresh Chopped Parsley.

    6
    Done

    Mix in the Tomato and Olive Mixture Gently.

    7
    Done

    Add Parmesan Cheese and Toss Gently, Serve Hot.

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    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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