Penne with Kalamata Olives, Garlic Roasted Tomatoes, and Goat Cheese
Super easy pasta with goat cheese taking advantage of summer produce's bounty.
Super easy pasta with goat cheese taking advantage of summer produce's bounty.
- 1/4 cup parsley finely chopped
- 1 tbsp coconut or avocado oil
- 12 oz whole wheat or kamut penne dry (use gluten free if necessary)
- 2 - 3 large garlic cloves crushed
- 2 large tomatoes sliced (grape tomatoes work too)
- pinch of salt and ground black pepper
- 2 cups kalamata olives, pitted & cut in halves
- 3 tbsp basil or mint (i prefer) finely chopped
- 3 oz goat cheese crumbled
- salt to taste (if necessary)
- 1/3 cup pine nuts (optional but so good)
- Carbohydrate 2.9103722768489 g
- Cholesterol 11.1980616245 mg
- Fat 4.36584884653248 g
- Fiber 0.829333361075551 g
- Protein 3.66751354255318 g
- Saturated Fat 2.94289903630482 g
- Serving Size 1 1 serving (132g)
- Sodium 77.5400219837737 mg
- Sugar 2.08103891577335 g
- Trans Fat 0.275922984503719 g
- Calories 63 calories
Step-by-step
- Cook pasta al dente as per package instructions. Drain and set aside.
- In the meanwhile, preheat large deep skillet on medium heat and swirl oil to coat. Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
- Add olives, cooked pasta, parsley and basil (mint) to the skillet with tomatoes; stir to combine. Add goat cheese and pine nuts (if using); stir gently. Taste and adjust salt and pepper to taste if necessary. Serve warm.
Limited kitchen space or basic cookware presents no barrier when preparing pasta with roasted tomatoes and pungent olives. Standard home kitchens equipped with a single large, deep skillet and a large stockpot can easily manage this dish from start to finish within thirty minutes. Standardizing the process requires coordinating the boiling water and the skillet components so that the pasta meets the warm sauce at the exact moment of completion.
Equipment Adaptations and Substitutions
Standardizing the heat source prevents the crushed garlic from burning during the initial sauté phase. Medium heat allows the garlic and sliced tomatoes to release their moisture without scorching the bottom of the skillet. Utilizing whole wheat, kamut, or gluten-free penne changes the starch release into the boiling water, so testing the pasta two minutes before the package minimum ensures an al dente texture. Swapping standard basil for fresh mint introduces a sharp herbal contrast that cuts through the rich, creamy profile of the crumbled goat cheese.Managing Textural Elements
Pine nuts contribute necessary crunch, but raw seeds lack the aromatic depth achieved through dry roasting. Toasting them in a separate pan over medium heat for two to three minutes until golden brown releases their essential oils before they enter the pasta mixture. Combining the drained pasta directly into the warm tomato and olive skillet allows the residual heat to gently soften the goat cheese without causing it to melt completely into a heavy sauce. Residual sodium from the cured kalamata olives dictates that additional salt should be withheld until the entire mixture is combined and tasted.
