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Warm Penne, Tomato and Olive Salad

If you want a salad that is hearty, healthy and colorful look no further than this page. Tomatoes and olives are a match made in heaven and in this dish they are combined with just pasta and olive oil, allowing their flavors to shine. I prefer to use black olives in this, cause the colur and taste compliment the dish much better than green olives. But go ahead and experiment. After all the pasta recipes with the heavy sauces, this is a welcome break to my stomach. There’s absolutely no guilt when I indulge in this one. Come to think of it, I have no guilt in indulging in food at all!
Warm Penne, Tomato and Olive Salad

Prep time: 20 mins
Serves: 4 as main course / 8 as salad
What you need:

5 ripe Tomatoes
12 Black Olives sliced
400 gms Penne
4 Tbsp extra virgin Olive Oil
1 tsp Oregano
1 Tbsp fresh Parsley
Salt and freshly ground Black Pepper, to taste

What to do:
Cook the pasta in a large pan of lightly salted boiling water for 12-14 mins or until tender. Meanwhile roughly chop the ripe tomatoes. Finely chop the parsley. Drain the pasta thoroughly in a colander and return it to the clean pan. Toss with the olive oil, tomatoes, sliced olives and oregano. Season with salt and pepper. Garnish with parsley. Serve. So simple!
P.S. If you are unable to find ripe tomatoes, roast those you have to bring out their full flavor. Simply put the tomatoes in a roasting pan, drizzle with a little olive oil and roast at 190ºC for 20 mins. Allow to cool slightly, then mash roughly with a fork.
This entry was posted in: Review


Hi! I'm on a quest for lust-worthy food. I love eating out as much as I love whipping up some mean treats in my kitchen. I've got wanderlust tattooed on my wrist.


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