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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil, add pasta. | 2. In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside. | 3. Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes. | 4. Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them. | 5. Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley. | 6. Mix in the tomato and olive mixture gently. | 7. Add parmesan cheese and toss gently, serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne rigate	1	lb		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
cherry tomato	3	cups		403.4676	0.0	89.7602	2.2667
kalamata olive	3/4	cup	pitted chopped	403.4676	0.0	89.7602	2.2667
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
flat leaf italian parsley	1/4	cup	chopped	403.4676	0.0	89.7602	2.2667
red pepper flake	1	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
salt	1/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.