Shared by chris
A easy and relatively quick appetizer. It's basically bocconcini salad on a stick!
5 1
Health Conscious
Preparation Time 30 minutes
Allergens None
Cuisine American

Italian Penne with Cherry Tomatoes

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This is a simple, fresh, one-dish meal to make use of those in-season cherry tomatoes. It's vegetarian as-is, but you can easily add chicken if you prefer.


  • 16 oz penne pasta
  • 2 cloves garlic, minced
  • 1 tablespoon plus 2 tablespoons olive oil
  • 12 ounces cherry tomatoes, halved or quartered
  • 2 tablespoons lemon juice
  • several basil leaves, sliced into strips (about 1/2 ounce)
  • 3/4 teaspoon salt
  • 3/4 teaspoon oregano
  • black pepper, to taste
  • Parmesan cheese, about 1/4 cup


Cook pasta according to package directions, then drain. While pasta is cooking, prepare the tomatoes, garlic and basil leaves.

Combine 2 tablespoons olive oil, the lemon juice, basil, salt, oregano and pepper in a large bowl.

Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Add garlic and cook for about 2 minutes, stirring frequently to avoid burning. Add tomatoes and cook for another minute longer.

Add pasta and tomato/garlic mixture to the dressing in the bowl. Stir to combine, sprinkle with Parmesan cheese, and serve!


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