Penne with Tomato, Black Olive & Feta

This is a no-cook sauce situation. Fresh tomato wedges get a quick warm-up in garlic and olive oil, then everything gets tossed together in the pot with the hot penne. The residual heat from the pasta does the rest, softening the feta just enough to get creamy at the edges while the olives and herbs stay punchy and fresh.

What makes this work is the balance between salty, tangy, and bright. Feta and black olives bring the brine, fresh tomatoes add juicy acidity, and a generous hit of parsley and basil keeps it from feeling heavy. A shower of Parmesan on top adds a nutty depth that rounds it all out.

Use the ripest tomatoes you can find. Since they barely cook, they need to bring their own flavor. In winter, good cherry tomatoes halved will outperform a mealy beefsteak every time.

Pro Tips

• Cook the penne just to al dente. It finishes cooking slightly when tossed with the hot tomatoes, so pulling it a minute early keeps it from going soft.
• Warm the tomatoes, don’t cook them down. Three minutes in the pan is plenty. You want wedges that hold their shape, not a sauce.
• Toss everything in the warm pasta pot, not a cold bowl. The heat from the pot helps the feta soften and the flavors meld.
• Save a cup of pasta water before draining. A splash loosens the toss if it looks dry.

Variations

• Add protein: Toss in grilled shrimp or shredded rotisserie chicken for a heartier meal.
• Swap the olives: Kalamata olives bring a fruitier, more intense brine than standard black olives.
• Spicy kick: Add a pinch of red pepper flakes when you saute the garlic.