Penne with Red Pesto and Olives
By chef Gulasch
One of our very simple five-ingredient recipes. You just cook the pasta, mix it with a great sun-dried tomato pesto, add olives and cheese, and in 10 minutes you'll have a quick lunch or dinner on the table.
- 14 min
- total
- Easy
- level
3 min prep · 11 min cook
What you will need
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Penne 100 g -
Pesto Rosso 1 tbsp -
Cherry Tomatoes 75 g
-
Olives 10 g -
Italian Hard Cheese 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients and bring a pot of water to a boil for the pasta 🍝✨
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Cook the pasta. Cook the pasta in boiling salted water according to the package instructions (before draining, reserve a little of the starchy pasta water).
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Cut the tomatoes. Cut the tomatoes in half.
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Sauté the tomatoes. Sauté the tomatoes in a pan with a little olive oil for about 3-4 minutes over medium heat.
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Add the pasta to the pan. Add the cooked pasta to the tomatoes along with the olives and a little of the reserved starchy pasta water, cook briefly, then remove from the heat and add the pesto.
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Serve. Serve sprinkled with cheese 🧀🍽️✨
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