Penne With Marinara, Olives, and Feta

olives-basil-feta
Photo by Anna Williams
Penne With Marinara, Olives, and Feta 4.7 9 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 612 calories
    • Calories 22 calories from fat
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 19 mg
    • Sodium 699 mg
    • Protein 20 g
    • Carbohydrate 102 g
    • Sugar 11 g
    • Fiber 6 g

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.Add the tomatoes and their juices, red pepper, oregano, sugar, and ½ teaspoon salt. Bring to a boil.Reduce heat to medium-low. Simmer (crushing the whole tomatoes, if using, with the back of a wooden spoon) until the sauce thickens slightly, about 20 minutes.Meanwhile, cook the penne according to the package directions. Drain and divide among plates.Add the olives, basil, and Feta to the sauce and toss. Spoon over the penne.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 cloves garlic, thinly sliced
  3. Check 1 28-ounce can whole or diced tomatoes
  4. Check 1/4 teaspoon crushed red pepper
  5. Check 1 1/2 teaspoons dried oregano
  6. Check 1 teaspoon sugar
  7. Check 1/2 teaspoon kosher salt
  8. Check 16 ounces penne
  9. Check 1/2 cup kalamata olives, pitted and halved
  10. Check 1/2 cup torn fresh basil leaves
  11. Check 3/4 cup (3 ounces) crumbled Feta

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.
  2. Add the tomatoes and their juices, red pepper, oregano, sugar, and ½ teaspoon salt. Bring to a boil.
  3. Reduce heat to medium-low. Simmer (crushing the whole tomatoes, if using, with the back of a wooden spoon) until the sauce thickens slightly, about 20 minutes.
  4. Meanwhile, cook the penne according to the package directions. Drain and divide among plates.
  5. Add the olives, basil, and Feta to the sauce and toss. Spoon over the penne.