by Olena

Penne with Kalamata Olives,Tomatoes and Goat Cheese

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Olena Osipov
5 from 4 votes

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This Penne pasta with Kalamata olives, tomatoes, and goat cheese is a flavor-packed, nutrient-dense, meat-free meal – perfect for a mid-week meal and summery cookouts!

Add this to your rotation alongside pasta with zucchini and tomatoes, healthy pesto pasta with broccoli, or a healthy veggie pasta salad!

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 neighbor gave me, for added flavor. Grape tomatoes would be great too, I just didn’t have any.

I mean pasta and tomatoes are delicious together; Like this tomato pasta salad, Italian pasta salad, and chicken wholewheat spaghetti.

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 Meat-free Pasta Recipes

You can also browse through my entire collection of pasta recipes or this list of healthy vegetarian recipes!

Penne with Kalamata Olives,Tomatoes and Goat Cheese

Penne with Kalamata Olives, Tomatoes and Goat Cheese

Super easy Pasta with kalamata olives, tomatoes and goat cheese taking advantage of summer produce's bounty and Costco's jumbo jars.
5 from 4 votes
Print Save Rate
Course: Dinner
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 374kcal
Author: Olena Osipov


  • 12 oz whole wheat or kamut penne dry (use gluten free if necessary)
  • 2 - 3 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


  • Cook pasta al dente as per package instructions. Drain and set aside.
  • In the meanwhile, preheat large deep skillet on medium heat and swirl oil to coat.
  • 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.
  • Add olives, cooked pasta, parsley and basil (mint) to the skillet with tomatoes; stir to combine.
  • 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.


    Calories: 374kcal | Carbohydrates: 41g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 756mg | Potassium: 185mg | Fiber: 6g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg
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