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Penne With Marinara, Olives, and Feta

Marinara Sauce With Olives, Basil, and Feta
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 612Calories From Fat 22%
  • Fat 15g
  • Sat Fat 3g
  • Cholesterol 19mg
  • Sodium 699mg
  • Carbohydrate 102g
  • Fiber 6g
  • Sugar 11g
  • Protein 20g
What does this mean? See Nutrition 101 .

Quick Tip

Tomato sauce in containers
The marinara sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.