Penne with tomato, basil, olives and pecorino

A beautifully simple combo

Penne with tomato, basil, olives and pecorino

Penne with tomato, basil, olives and pecorino

Serves Serves 4
Time Cooks In40 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 598 30%
  • Fat 15.6g 22%
  • Saturates 10.1g 51%
  • Sugars 10.4g 12%
  • Salt 3.45g 58%
  • Protein 18.0g 36%
  • Carbs 102.5g 39%
  • Fibre 7.7g -
Of an adult's reference intake
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  • 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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The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat oven to 200°C/400°F/gas 6.
  2. 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.
  3. 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.