Olive-flecked pasta

Olive-flecked pasta

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Health conscious Meat-free Pescatarian
  • 20 minutes
  • 15 - 20 minutes
  • Woolworths Catherine Marshall Pinot Noir 2018


  • For the grilled mushroom ragù:
  • 500 g open brown mushrooms
  • 1 medium onion, chopped
  • 3–4 large cloves garlic, smashed
  • 4 T olive oil
  • sea salt, to taste
  • For the olive sauce:
  • 70 g ripe black or Kalamata pitted olives, finely chopped
  • ½ cup cream
  • 3 T Italian parsley, finely chopped
  • sea salt and freshly ground black pepper, to taste
  • 300 g penne, cooked until al dente

Cooking Instructions

Wipe the mushrooms clean using kitchen paper. Place the mushrooms, onion and garlic in a large grill pan. Moisten with olive oil, add a little salt and mix.

Slide under a hot grill, and cook, turning every 5 minutes, for 15 minutes or until well-browned. Chop roughly, then blend to make a thick ragù.

To make the olive sauce, heat the olives with the cream, parsley and seasoning. Mix with the drained pasta.

Spoon the pasta and olive sauce into large bowls, then top generously with the ragù. Check the seasoning. Add some torn parsley, and a slick of olive oil, if you like.

Browse more pasta recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes