Penne w/ Olive-Pine Nut Tomato Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • ¼ cup pine nuts
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • One 28-ounce can crushed tomatoes
  • 1 cup pitted and coarsely chopped kalamata olives
  • 1 pound whole-wheat penne
  • ¼ cup chopped fresh basil
  • Freshly grated Parmesan cheese, for serving
  1. Bring a large pot of lightly salted water to a boil.
  2. Meanwhile, heat an empty large skillet over medium heat. Add the pine nuts and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Turn out onto a plate and cool.
  3. Combine the oil, garlic and red pepper in the skillet and heat over medium heat until the garlic is fragrant, but not browned, about 2 minutes. Stir in the crushed tomatoes and bring to a simmer until slightly thickened, about 15 minutes. Add the olives and cook until heated through, about 3 minutes. Keep the sauce warm.
  4. Put the pasta in the boiling water and cook, stirring often, until al dente. Drain well.
  5. Return the pasta to the pot. Add the tomato sauce, basil, pine nuts and Parmesan. Toss well and serve immediately.
Recipe by The Krave at