Tomato Mushroom Kalamata Olive Penne With Parmesan Recipes

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CHERRY TOMATO AND KALAMATA OLIVE PENNE



Cherry Tomato and Kalamata Olive Penne image

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!

Provided by JP834618

Categories     Penne

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Bring a large pot of salted water to a boil, add pasta.
  • In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
  • 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.
  • 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.
  • Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
  • Mix in the tomato and olive mixture gently.
  • Add parmesan cheese and toss gently, serve hot.

Nutrition Facts : Calories 764.7, Fat 29, SaturatedFat 9.1, Cholesterol 33, Sodium 956.9, Carbohydrate 95.1, Fiber 6.7, Sugar 5.5, Protein 31.1

TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN



Tomato, Mushroom & Kalamata Olive Penne With Parmesan image

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

2 garlic cloves
1 pint grape tomatoes
1/4 cup kalamata olive, pitted
1/2 ounce parmesan cheese
1/4 lb white mushroom
6 ounces whole wheat penne
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
1 teaspoon italian seasoning
1 tablespoon salt

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

PUTTANESCA OR KALAMATA KWIK SAUCE



Puttanesca or Kalamata Kwik Sauce image

This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.

Provided by Giuseppe Morabito

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
5 cloves garlic, chopped
¼ onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

Steps:

  • In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g

PENNE WITH SPINACH, TOMATOES AND OLIVES



Penne With Spinach, Tomatoes and Olives image

My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called "The Best in the World" by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
1 (14 1/2 ounce) can tomatoes, diced
1/2 cup kalamata olive, pitted, sliced
1 lb fresh spinach, coarsely chopped
1 tablespoon fresh parsley, chopped
8 ounces penne pasta
salt and pepper, to taste
1/4 cup parmesan cheese (optional)

Steps:

  • Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
  • Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
  • Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
  • Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
  • For Vegan do not use the parmesan cheese.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne with Tomatoes, Olives and Two Cheeses image

Categories     Cheese     Herb     Olive     Pasta     Tomato     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

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.

HEARTY TOMATO-OLIVE PENNE



Hearty Tomato-Olive Penne image

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

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

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.

TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

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

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

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 TOMATOES AND OLIVES



Penne with Tomatoes and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1/2 teaspoon salt, plus more for pasta water
1 pound penne, or other chunky pasta
1/4 cup olive oil
2 cloves garlic, sliced thin
1 pint cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
  • In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
  • Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO



Bacon and Mushroom Penne With Sun-Dried Tomato Pesto image

This is a recipe that I found online. I have modified this recipe slightly by adding bacon, mushroom and sunflower seed. It works equaly well with chorizo instead of bacon. Sunflower seed is optional, it gives a bit of texture to the dish.

Provided by Iron Chef - Fat Cat

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

340 g penne pasta
4 slices bacon
1/2 cup mushroom, sliced
20 g sunflower seeds
1 (240 g) jar sun-dried tomatoes packed in oil
4 garlic cloves
salt & freshly ground black pepper
1 cup fresh basil leaf
1/2 cup parmesan cheese, grated

Steps:

  • Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
  • Chop bacon, fry gently in a frying pan.
  • Add mushrooms.
  • Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
  • Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
  • Season the pasta, to taste, with salt and pepper and serve.

Nutrition Facts : Calories 559, Fat 20, SaturatedFat 5, Cholesterol 16.4, Sodium 421.7, Carbohydrate 84.5, Fiber 13.6, Sugar 0.5, Protein 16.9

KALAMATA OLIVE, TOMATO, AND CHEESE MELT



Kalamata Olive, Tomato, and Cheese Melt image

Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.

Provided by CINDYOWE

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
½ medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
½ cup red wine
20 kalamata olives, pitted and chopped
⅔ cup crumbled feta cheese
⅔ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
  • Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 62.1 g, Cholesterol 28 mg, Fat 16.1 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 814.5 mg, Sugar 8.1 g

TOMATO MUSHROOM PASTA



Tomato Mushroom Pasta image

Make and share this Tomato Mushroom Pasta recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons butter
1 teaspoon olive oil
1/2 cup minced onion
1/2 cup minced carrot
3 cups sliced fresh mushrooms
1/2 cup chicken broth
1 (28 ounce) can tomatoes
1 teaspoon tomato paste
1/4 teaspoon thyme
1/4 cup heavy cream
salt and pepper
cooked penne
parsley
parmesan cheese

Steps:

  • Heat butter and oil in large skillet.
  • Add onion and carrot.
  • Cook 3 minutes.
  • Add mushrooms, cook 4 minutes.
  • Add chicken broth, cook 4 minutes.
  • Add tomatoes, tomato paste,and thyme.
  • Bring to a boil; rduce heat and simmer, stirring to break up tomatoes, 30 min.
  • Add cream, salt, and pepper.
  • Cook 5 minutes.
  • Toss with cooked penne, Sprinkle with parsley and parmesan.

Nutrition Facts : Calories 146.2, Fat 9.3, SaturatedFat 4.9, Cholesterol 25.4, Sodium 150.8, Carbohydrate 13.7, Fiber 3.8, Sugar 8.2, Protein 4.8

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