Tomato and olive penne

Name: Tomato and olive penne
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 2 tbs confit garlic oil (substitute olive oil or garlic infused olive oil); 2 garlic cloves, thinly sliced; 700ml tomato passata; 1/3 cup (50g) pitted black olives, halved; 2 tbs nasturtium capers (substitute capers), rinsed and drained; 500g dried penne; Finely grated ricotta salata (hard, salted ricotta, from good grocers – substitute finely grated pecorino), to serve; Basil leaves, to serve

1 rating

05m

15m

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by delicious. team

delicious. team

Aug 01, 2017

Fast, simple and utterly delicious. What more could you want? Recipe by the team at Sydney's Cornersmith cafe.

2 tbs confit garlic oil (substitute olive oil or garlic infused olive oil)
2 garlic cloves, thinly sliced
700ml tomato passata
1/3 cup (50g) pitted black olives, halved
2 tbs nasturtium capers (substitute capers), rinsed and drained
500g dried penne
Finely grated ricotta salata (hard, salted ricotta, from good grocers – substitute finely grated pecorino), to serve
Basil leaves, to serve

Method

1.

Heat confit garlic oil in a saucepan over medium heat. Add garlic and cook, stirring, for 2 minutes or until softened but not coloured.
2.

Add passata and simmer, stirring occasionally, for 5 minutes or until thickened slightly. Stir through olives and capers.
3.

Meanwhile, cook penne according to packet instructions, then drain.
4.

Increase passata mixture heat to high, add penne and stir for 1 minute or until well combined. Scatter with ricotta and basil, and serve immediately.