Penne With Marinara, Olives, and Feta

Marinara Sauce With Olives, Basil, and Feta
Anna Williams
Serves 4
preparation
10
minutes
cooking
35
minutes

Ingredients

2
tablespoons
olive oil
4
cloves garlic, thinly sliced
1
28-ounce can whole or diced tomatoes
1/4
teaspoon
crushed red pepper
1 1/2
teaspoons
dried oregano
1
teaspoon
sugar
1/2
teaspoon
kosher salt
16
ounces
penne
1/2
cup
kalamata olives, pitted and halved
1/2
cup
torn fresh basil leaves
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.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 19 mg
  • Sodium 699 mg
  • Carbohydrate 102 g
  • Fiber 6 g
  • Sugar 11 g
  • Protein 20 g
What does this mean? See Nutrition 101.