Penne Pasta Noodles

5 from 1 vote

As a lifelong pasta enthusiast with nearly 50 pasta recipes under my belt, I still find myself returning to classic penne. This version has a Mediterranean twist that sets it apart from the rest—fresh basil, crushed tomatoes, and briny Kalamata olives give it a bright, flavorful kick. Best of all, it comes together in just 20 minutes, which is why my husband loves it as much as I do. Adding just a touch of cream cheese gives the sauce a velvety richness that practically melts in your mouth. This penne pasta has been on repeat at our house and likely will be at yours too!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Italian

Diet:

Servings:

Calories: 357kcal

Author: Allie Petersen

Ingredients

8 oz penne pasta
1 tbsp olive oil
1 medium onion diced
3 cloves minced garlic
1 tsp dried oregano
15 oz crushed tomatoes I used fire roasted
1/3 cup pasta water add more
1/3 cup sliced kalamata olives or another olive of your choice, optional
1/4 cup cream cheese choose a df version if vegan (I like Violife)
1/4 tsp salt add more to taste
freshly ground black pepper add to taste
3-4 large fresh basil leaves roughly chopped, plus more for topping if desired

Optional topping

parmesan cheese shreds choose a df version if vegan (I like Follow Your Heart)

Instructions

Start boiling water with 1 tbsp of salt. Once the water is boiling, add your penne pasta and cool to package instructions (usually 8-10 minutes).
*Save some pasta water!
8 oz penne pasta
Meanwhile, begin to make your sauce. In large saucepan or skillet, add olive oil and your diced onion and minced garlic. Cook for 3-4 minutes until it starts to soften.
Add your oregano and red pepper flakes. Let it cook for another minute.
1 tbsp olive oil, 1 medium onion, 3 cloves minced garlic, 1 tsp dried oregano
Add your can of crushed tomatoes and pasta water. Turn the heat up slightly to get it to a simmer. Let it cook for 5 minutes so the flavors of the sauce meld.
Turn the heat off and remove half of the sauce and add to a blender. Blend until smooth and pour back into the pan. (Caution - it will be hot!)
FYI - I’d skip the immersion blender—this sauce has a tendency to splatter!
15 oz crushed tomatoes, 1/3 cup pasta water
Add your cream cheese, kalamata olives, salt, pepper and fresh basil. Stir until the cream cheese dissolves.
*No need to let your cream cheese come to room temp prior to this step - it will dissolve quickly in the sauce.
1/3 cup sliced kalamata olives, 1/4 cup cream cheese, 1/4 tsp salt, 3-4 large fresh basil leaves, freshly ground black pepper
Stir in your cooked pasta. Serve your dish warm. Top with parmesan cheese and fresh basil if you'd like. Enjoy!

Notes

Tips:

Choose high quality crushed tomatoes. This is where you want to spend an extra buck or two! It does make a difference in flavor. I enjoy fire roasted tomatoes (which are more savory, and have a slight kick!) but you can use regular fire roasted tomatoes too.
Reserve pasta water. This water is magic for thinning sauces, helping them cling to the pasta perfectly.
Cream cheese is the secret ingredient! I know it may sound strange, but it adds delicious creaminess and velvet texture to the sauce.
I love to add other veggies to this penne pasta such as roasted zucchini, broccoli, spinach, and more!
Storage: You can store leftover penne pasta in the fridge for up to 4 days. I usually reheat mine in the microwave for convenience. If you sauce has thickened up a bit, add in a splash of water!

Nutrition