Roast olive and tomato sauce with penne

Roast olive and tomato sauce with penne

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
  • Pescatarian
  • 10 minutes
  • 20 minutes
  • Groote Post Pinot Noir 2008


  • 400 g organic penne rigate (regular or wholewheat)
  • 2-3 T olive oil
  • 100 g soft goat’s-milk cheese, crumbled
  • Sea salt and freshly ground black pepper
  • Basil leaves, for serving
  • Goat’s-milk pecorino, grated, for serving
  • For the sauce
  • About 20 g basil leaves
  • 100 g greek-style olives, smashed
  • 1 x 400 g can organic chopped tomatoes
  • 2-3 cloves garlic, unpeeled
  • Sea salt and freshly ground black pepper
  • 2-3 T olive oil

Cooking Instructions

Cook the penne in a large saucepan of salted boiling water. Drain, reserving the pasta water in case the pasta needs loosening.

Mix the hot pasta with 2 to 3 T olive oil, the crumbled cheese and a little seasoning. Turn onto a serving platter or into pasta bowls and top with the roast sauce. Sprinkle with basil leaves and grated pecorino.

To make the sauce: Preheat the oven to 200°C.

Grease a baking tin then add a layer of basil leaves. Add the smashed olives and pour over the tomato.

Tuck in the garlic, season to taste and moisten with a few spoonfuls of olive oil.

Roast for 20 minutes, then mash the garlic into the sauce and discard the peel.

Check seasoning before serving.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes