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Olive and Tomato Penne Pasta

Quick and easy weekday pasta? Yes please! Try out this 15minuet tasty tomato based recipe, perfect for a nutritious family supper. 


700ml tomato passata, 2 tbs confit garlic oil , 2 garlic cloves, 1/3 cup black olives, 2 tbs nasturtium capers (substitute capers), 500g dried penne, Finely grated ricotta salata, Basil leaves


  1. Add garlic oil to saucepan and heat. Add garlic, stir for 2minuets until cooked. 
  2.  Add and simmer the passata, stirring occasionally. Once thick, stir in the olives and capers.
  3. Cook the penne pasta separately. 
  4. Once cooked add the pasta to the mixture and stir for 1 minuet on a high heat. When combined add the basil and ricotta. Enjoy!