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Penne with Sundried Tomatoes and Black Olives


1 box whole wheat Penne
3-4 cloves garlic, minced
1/4 c. pine nuts (optional)
1 cup dry-packed sundried tomatoes, rehydrated for 15 minutes in boiling water (to cover), then sliced thinly
1/2 c. pitted black olives (kalamata) Juice & zest of 1 lemon
Salt & pepper to taste

Fresh Basil (optional)
Grated parmesan cheese (optional)


  • Boil pasta as per package instructions. 2-3 Tbsp. olive oil


  • In a large skillet, sauté garlic in olive oil over medium heat until beginning to soften
  • If using pine nuts add now & sauté 20-30 seconds.  Don’t allow garlic to burn.
  • Add sundried tomatoes, black olives, lemon zest & juice
  • Add a few (2-4) ladles of the cooking liquid from the pasta, enough so that the mixture is moist but not watery
  • Season with salt & pepper, to taste
  • When pasta is ready, remove from pot with a slotted spoon & place directly in skillet
  • If adding fresh basil leaves, add at this point
  • Toss all together to coat
  • Serve, topped with grated parmesan, if desired

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