TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN
Make and share this Tomato, Mushroom & Kalamata Olive Penne With Parmesan recipe from Food.com.
Provided by Shea1099
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
- Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
- Heat a sauté pan over medium heat.
- Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
- Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
- Shave or grate ⅛ cup of Parmesan cheese.
- Add olives and pasta to pan and toss to combine.
- To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Nutrition Facts : Calories 451.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 6.2, Sodium 3738.1, Carbohydrate 74.2, Fiber 10.1, Sugar 5.2, Protein 18.6
TOMATO AND OLIVE PENNE
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
- Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
MUSHROOM OLIVE PASTA
This Italian Mushroom Olive Pasta recipe is ready in 30 minutes! It's made with mushrooms, Kalamata olives, garlic, and Parmesan cheese.
Provided by Christine Rooney
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Mince 6 cloves of garlic.
- Chop 2 8 oz. packages of cremini mushrooms (or mushrooms of choice) into small pieces.
- Heat a skillet to medium-low. Add 1 Tbsp. Extra Virgin Olive Oil. Once the oil is heated add the minced garlic. Saute for 2-3 minutes, stirring often.
- Add the chopped mushrooms to the skillet along with a generous pinch of salt and pepper. Saute the mushrooms for 5-6 minutes, stirring often. The mushrooms will shrink and caramelize a bit.
- As the mushrooms are cooking prepare 1 package of Barilla Red Lentil Pasta according to package instructions. Cook for 7-9 minutes or until al dente. Drain the pasta and reserve 1 cup of the pasta water.
- Add the drained pasta to the mushrooms along with the reserved cup of pasta water. Add 1 Tbsp. of Extra Virgin Olive Oil, 2 tsp. Italian seasoning, and 1/2 tsp. red chili flakes. Toss to combine.
- Chop 1 cup of Kalamata olives in half. Add the chopped olives to the pasta along with 1 cup of shredded Parmesan cheese. Stir to combine until the cheese has melted into the pasta.
- Mince 1/2 cup of fresh basil (or herb of choice). Serve the pasta with the chopped herbs.
Nutrition Facts : Calories 486 kcal, ServingSize 1 serving
TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE
Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.
Provided by Kittencalrecipezazz
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat.
- Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
- Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
- Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
- Season with salt and pepper.
- At this point you can refrigerate the sauce up to 2 days.
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
- Pour the sauce over the cooked pasta in the pot; toss to combine.
- Add in both the Swiss and mozzeralla cheeses; mix well to combine.
- Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
- Bake for about 30 minutes, or until the casserole is hot and bubbly.
- Delicious!
Nutrition Facts : Calories 739.4, Fat 32.9, SaturatedFat 13.6, Cholesterol 61.6, Sodium 762.4, Carbohydrate 84, Fiber 14.1, Sugar 13.4, Protein 32.4
PENNE WITH TOMATOES, OLIVES AND CAPERS
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.
HEARTY TOMATO-OLIVE PENNE
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.
PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Categories Cheese Herb Olive Pasta Tomato Bake Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
- Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
- Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
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