Penne With Marinara, Olives, and Feta

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.