by Olena

Penne with Kalamata Olives,Tomatoes and Goat Cheese

by Olena

5 from 2 reviews

Pasta with kalamata olives, tomatoes, goat cheese and basil in cast iron skillet

Quick 30 minute pasta dinner that I made with a lot of Kalamata olives from a giant jar from Costco, farmer’s market tomatoes and organic soft goat cheese that had to be used up ASAP (leftover from making kale blueberry salad). Then I added fresh garden basil and parsley, grown by me.

I also quickly sautéed tomatoes in a new crop of garlic my neighbour gave me, for added flavour. Grape tomatoes would be great too, I just didn’t have any.

Pasta with kalamata olives, tomatoes, goat cheese and basil in cast iron skilletsliced tomatoes in cast iron skillet cooking on a stove

I don’t wanna say this recipe is awesome because if it wasn’t I wouldn’t be posting it. Kalamata olives + pasta = match made in heaven, try it!

For pasta I used my favourite organic kamut penne which is smaller than regular penne. If you have Celiac or gluten sensitivity you can use gluten free pasta. As always, a reminder to read the ingredients label as majority of gluten free products are not clean and contain many chemicals and additives.

More Healthy Pasta Recipes

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Penne with Kalamata Olives, Tomatoes and Goat Cheese

5 from 2 reviews

Super easy Pasta with kalamata olives, tomatoes and goat cheese taking advantage of summer produce’s bounty and Costco’s jumbo jars.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
Scale

Ingredients

  • 12 oz whole wheat or kamut penne, dry (use gluten free if necessary)
  • 23 large garlic cloves, crushed
  • 1 tbsp coconut or avocado oil
  • 2 large tomatoes, sliced (grape tomatoes work too)
  • Pinch of salt and ground black pepper
  • 2 cups Kalamata olives, pitted & cut in halves
  • 1/4 cup parsley, finely chopped
  • 3 tbsp basil or mint (I prefer), finely chopped
  • 3 oz goat cheese, crumbled
  • Salt to taste (if necessary)
  • 1/3 cup pine nuts (optional but so good)

Instructions

  1. Cook pasta al dente as per package instructions. Drain and set aside.
  2. In the meanwhile, preheat large deep skillet on medium heat and swirl oil to coat.
  3. Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
  4. Add olives, cooked pasta, parsley and basil (mint) to the skillet with tomatoes; stir to combine.
  5. Add goat cheese and pine nuts (if using); stir gently. Taste and adjust salt and pepper to taste if necessary. Serve warm.

Store: Refrigerate in a glass airtight container for up to 2 – 3 days.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

7 comments on “Penne with Kalamata Olives,Tomatoes and Goat Cheese

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  1. Delicious, easy to make, and fast!
    For a little extra nutrition and what I had in the fridge, I added fresh spinach, and Beech mushrooms. I had feta, not goat cheese, so that was my substitute. Really scrumptious…Iwish I had made more for dinner!

  2. Really delicious! I made it with a pint of grape tomatoes and that was perfect. The olives and pine nuts really make the dish!

  3. First of all, thank you for the link to the video. My girls and I have watched the first half and will watch the second after dinner. Second, I totally get you and I am feeling your pain. School can’t start soon enough. Deep breaths. For both of us!

    1. I know. My brain feels like exploding. It is just so busy and everyone wants a piece of me all at same time. Just so busy and active with summer activities and Birthdays and house projects. And my 4 year old is probably 80% of the stress. Just no down time. Glad you enjoyed a video.:) It is good to look at things from a different perspective.

  4. Olena: Enjoy your downtime on vacation. Looking forward to your down to earth blog posts and yummy recipes when you return. Try not to be so hard on yourself. Although, i echo your sentiments about being the brains of the household. I don’t even have kids buts it seems like if i don’t organize daily tasks nothing gets done. Is that a female thing? Take care.

    1. Thank you very much, Tracey! I think us, women, meant to be household mavens and brains but in 21st century we are also expected to work otherwise financially it is hard. Men do not like to plan and rodeo us tasks so automatically it falls on us. We get burnt out. With kids it becomes way worse. I have 3 men now and they are all the same, little or grown up. Kids take up a lot of energy and emotions as they get older. I will relax this weekend though. I’m just tired. Have a great weekend too!

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