I love “minimalist” pasta sauces. I find that the less ingredients you use, the quality of your ingredients becomes more important.

Penne with olives, heirloom tomatoes and herbs

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1/2 cup pitted mixed olives, chopped
2 heirloom tomatoes, chopped
2 cloves rocambole garlic, peeled and sliced
olive oil
salt
freshly ground black pepper
a generous handful of mint, finely chopped
a generous handful of parsley, finely chopped
cooked pasta

Prepare pasta according to package directions. Drain, reserving about 1/4 cup pasta water. Set aside.

Gently warm olive oil in a large skillet over medium heat. Add garlic and cook until garlic takes on a little color, about 1 minute. Add olives and tomatoes and cook until olives are warmed through, about 5 minutes. Taste for salt and pepper, then stir in half of the herbs. Add pasta to the skillet; stir. If the sauce seems too dry, add reserved pasta cooking water tablespoon by tablespoon until desired consistency is reached. Taste for salt and pepper once more. Spoon onto serving plates, top each serving with remaining herbs, then serve at once.

Time: 30 minutes, including prep.

This is my submission for Presto Pasta Nights #232, a weekly foodblog event currently hosted by Tandy of Lavender and Lime and organized by Ruth of Once Upon A Feast.

20 Sep This entry was published on September 20, 2011 at 11:02 pm. It’s filed under food, Italian food, Presto Pasta Nights, summer, vegetarian and tagged dinner, food photography, heirloom tomatoes, olives, pasta. Bookmark the permalink. Follow any comments here with the RSS feed for this post.