Mediterranean Olive Penne Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per 4–6 quarts water). Add 12 oz penne and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the tomato sauce

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes and 1 cup broth, then add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1.5 tsp salt, and 0.5 tsp freshly ground black pepper. Bring sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–12 minutes, stirring occasionally, to thicken slightly and develop flavor.

Add olives and adjust seasoning

Stir in 1 cup pitted black olives (halved or sliced) and 0.25 tsp red pepper flakes if using. Simmer 2–3 minutes to warm the olives through and meld flavors. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.

Combine pasta and sauce

Add the drained penne to the skillet with the sauce. Toss to combine, adding up to 1/2 to 1 cup reserved pasta cooking water as needed to loosen the sauce and coat the pasta evenly. Cook together 1–2 minutes so the pasta absorbs some sauce.

Finish and serve

Remove the pan from heat. Stir in 2 tbsp chopped fresh parsley and 1 tsp lemon zest if using. Sprinkle 3/4 cup grated Parmesan over the pasta and toss briefly to combine (reserve a little for passing at the table). Serve immediately, garnished with extra parsley and Parmesan if desired.