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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 524 calories
  • 30 min
  • 4 servings

Ingredients

  • 4 cloves garlic
  • 2 pints grape tomatoes
  • ½ cup Kalamata olives, pitted
  • 2 oz Parmesan cheese
  • 12 oz penne pasta
  • ½ lb white mushrooms
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • Italian seasoning
  • salt

Instructions

  1. Fill a large pot 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.
    • about 14 cups water
    • 2 tbsp salt
    • 12 oz (4 ½ cups) penne pasta
  2. Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
    • 2 pints grape tomatoes
    • ½ lb white mushrooms
    • 4 cloves garlic
  3. Heat a sauté pan over medium heat.
  4. Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
    • about 2 tbsp extra virgin olive oil
    • ¼ tsp crushed red pepper
  5. Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
    • 2 tsp Italian seasoning
    • ½ tsp salt
    • ¼ tsp black pepper
  6. Shave or grate Parmesan cheese.
    • 2 oz Parmesan cheese
  7. Add olives and pasta to pan and toss to combine.
    • ½ cup Kalamata olives, pitted
  8. To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!

Nutrition per Serving

Calories
524
Fat
17g
Net Carbs
69g
Protein
19g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • stainless steel sauté pan
  • stirring spoon
  • tongs