Prep 10 mins
Cook 10 mins
This recipe came from one I already had, I just put my own twist on it. It is excellent whether served warm or chilled, and works for a dinner, a side or anything in between. My measurements are all subject to my own taste. Feel free to mess with them a little.
- 6 tablespoons extra virgin olive oil
- 1⁄2 teaspoon minced garlic
- 1⁄2 chicken bouillon cube, crushed (you can put in a zip-lock bag and hammer)
- 1⁄2 bunch fresh cilantro, stems cut off & chopped (basil may be sliced and substituted)
- 1 (10 ounce) carton grape tomatoes, sliced in half
- 1 (3 ounce) cansliced olives
- 1 (16 ounce) package penne or 1 (16 ounce) package penne rigate
- 3⁄4 cup parmesan cheese (or as desired)
- boil the pasta and set aside.
- in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat.
- when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
- add the grape tomatoes, olives and cilantro. mix together.
- add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
Made for Spring PAC 2008. This was good and easy to make. I followed the recipe as written other then I used a 5 ounce jar of olives. I also used Dreamfield pasta. I thought this was good but needed more garlic. I added garlic powder when mixing in the cheese. I am the only one in the family that likes olives so this is all for me LOL!
This is really good. My dh & I enjoyed it very much. I added a little extra garlic. I love the combination of flavors and textures, this pasta is light and very fresh tasting. I will be making this often, its very versatile and goes with many dishes. Thanks so much for sharing.
Yummy Pasta! This recipe was quick and simple to make with little ingredients and a lot of flavour. I didn't change anything at all and kept to the recipe. This recipe is perfect recipe for summer when you don't want to be cooking but want something filling. Thank you @DRiENNE