Jamie Oliver

Penne with tomato, basil, olives and pecorino

A beautifully simple combo

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Penne with tomato, basil, olives and pecorino

Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    262
    13%
  • Fat
    10.0g
    14%
  • Saturates
    1.9g
    10%
  • Protein
    7.9g
    18%
  • Carbs
    32.2g
    12%
  • Sugar
    7.0g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    262
    13%
  • Fat
    10.0g
    14%
  • Saturates
    1.9g
    10%
  • Protein
    7.9g
    18%
  • Carbs
    32.2g
    12%
  • Sugar
    7.0g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 750 g pomodorino tomatoes
  • olive oil
  • sea salt
  • freshly ground black pepper
  • good-quality balsamic vinegar
  • 500 g penne
  • 200 g black olives , stoned and halved
  • 1 small bunch fresh basil , leaves picked
  • 1 chunk pecorino cheese , to serve
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Method

Preheat oven to 200°C/400°F/gas 6.

Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they’re roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar.

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.

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