#59(2) new pasta — penne with red pesto, tomatoes and olives

penneolives

It all started with this week’s friday food fiesta topic, which was olives. It got me thinking how I can use olives to make a quick and simple dish. Aside from serving them on their own as tapas of course.

It was unbelievably easy to make with this. I had all the ingredients in my fridge. Tossed cooked penne in a generous dollop of red pesto, then added pitted kalamata olives, cherry tomatoes and the last of my jar of peppadew. Season, adding a little dried basil. An altogether sweet combination. Worth making again, just as soon as I get more peppadew.