Description
A simple and flavorful pasta dish featuring al dente penne or fusilli tossed with a vibrant mixture of green and black olives, garlic, and juicy cherry tomatoes, finished with fresh basil and Parmesan cheese for a perfect balance of savory and fresh flavors.
Ingredients
Scale
Pasta
- 8 oz pasta (penne or fusilli)
Vegetables & Herbs
- 1 cup pitted green and black olives, halved
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, chopped
Other
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta: Boil salted water and cook the pasta until al dente, which usually takes about 8-10 minutes. Drain the pasta well and save some of the cooking water for later use.
- Sauté garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until it becomes fragrant, approximately 1 minute, taking care not to burn it.
- Cook olives and tomatoes: Add the halved olives and cherry tomatoes to the skillet, cooking until they soften and release their flavors, about 3-4 minutes.
- Toss pasta with vegetables: Add the drained pasta to the skillet and toss everything together well. If the mixture seems dry, add some of the reserved pasta cooking water a little at a time to loosen the sauce.
- Finish with basil and Parmesan: Remove the skillet from heat and stir in the fresh chopped basil along with the grated Parmesan cheese until it begins to melt and coat the pasta.
- Serve immediately: Plate the pasta and, if desired, sprinkle additional Parmesan cheese on top for extra flavor and richness.
Notes
- Use good quality extra virgin olive oil for the best flavor.
- Reserve some pasta water to adjust the sauce consistency as needed.
- For a spicy kick, add red pepper flakes when sautéing garlic.
- This dish pairs well with a simple green salad and crusty bread.
- Can be served warm or at room temperature for picnic-style meals.
