Tomato Mushroom Kalamata Olive Penne With Parmesan Recipes

TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN

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!

CHERRY TOMATO AND KALAMATA OLIVE PENNE

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.

TOMATO AND OLIVE PENNE

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.

TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE

Steps:

• Heat oil in a large Dutch oven over medium heat.
• Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
• Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
• Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
• Season with salt and pepper.
• At this point you can refrigerate the sauce up to 2 days.
• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
• Pour the sauce over the cooked pasta in the pot; toss to combine.
• Add in both the Swiss and mozzeralla cheeses; mix well to combine.
• Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
• Bake for about 30 minutes, or until the casserole is hot and bubbly.
• Delicious!

TOMATO, OLIVE & PARMESAN PASTA

Steps:

• boil the pasta and set aside.
• in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat.
• when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
• add the grape tomatoes, olives and cilantro. mix together.
• add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
• done!

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

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.