Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Penne con pomodorini, olive taggiasche e mozzarella

Penne with Cherry Tomatoes, Taggiasca Olives, and Mozzarella

Name: Penne with Cherry Tomatoes, Taggiasca Olives, and Mozzarella
Total time: 2400 s
Yield: Serves 3 servings
Ingredients: 10 1/2 oz pasta (penne) (300 g); About 10 cherry tomatoes; 1 small mozzarella cheese; 2 tablespoons Taggiasca olives; Extra-virgin olive oil, salt, and pepper; 2 garlic cloves; 1/4 cup dry white wine (about 60 ml)

Michelle🍁🌻 @fioccodisale

La Spezia

If you're short on time for lunch, this dish is perfect for you. Easy, quick, and very tasty; pasta with cherry tomatoes, olives, and melty mozzarella cheese.

Michelle🍁🌻 @fioccodisale

La Spezia

If you're short on time for lunch, this dish is perfect for you. Easy, quick, and very tasty; pasta with cherry tomatoes, olives, and melty mozzarella cheese.

Saved

Ingredients

About 40 minutes

Serves 3 servings

10 1/2 ozpasta (penne) (300 g)
About 10 cherry tomatoes
1small mozzarella cheese
2 tablespoonsTaggiasca olives
Extra-virgin olive oil, salt, and pepper
2garlic cloves
1/4 cupdry white wine (about 60 ml)

Saved

Steps

About 40 minutes

1

First, bring a large pot of salted water to a boil.
2

In a nonstick skillet, heat a drizzle of olive oil with 2 garlic cloves for a few minutes.
3

Once the oil is fragrant, remove the garlic and place the halved cherry tomatoes in the skillet, cut side down. Season with salt and pepper, then add the white wine to deglaze.
4

When the alcohol has fully evaporated, add 1/2 cup water (about 120 ml) and let the tomatoes soften.
5

Just before the tomatoes are done, add the olives.
6

Cook the pasta, drain, and add it to the tomatoes. Add the mozzarella cut into cubes and stir over low heat for a few minutes until melted.
7

Serve with a few fresh basil leaves and a drizzle of olive oil.