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Categories:
penne extra-virgin olive oil basil flat leaf parsley garlic thyme marjoram salt cherry tomatoeshalved olives Pecorino cheese freshly ground pepper
Viewed: 150 - Published at: 3 years agoIngredients
- 1 pound penne
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup basil leaves
- 1/2 cup flat-leaf parsley leaves
- 2 garlic cloves, halved
- 2 teaspoons coarsely chopped thyme
- 2 teaspoons coarsely chopped marjoram
- Salt
- 1 1/2 pounds cherry tomatoeshalved, seeded and quartered
- 1/3 cup Calamata olives, pitted and coarsely chopped
- 1 cup coarsely grated Tuscan Pecorino cheese (3 ounces)
- Freshly ground pepper
Method
- Cook the penne in a large pot of boiling salted water until al dente.
- Drain the penne and toss with 1 tablespoon of the olive oil.
- Let cool to room temperature.
- Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with the remaining 1/2 cup of olive oil.
- Scrape into a bowl and season with salt.
- In a large bowl, toss the penne with the herb puree, tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor.
- Just before serving, add the Pecorino, season with pepper and toss well.
