Penne ao Molho de Azeitona

Penne ao Molho de Azeitona is a delightful Brazilian vegetarian pasta dish that combines the briny richness of olives with the freshness of tomatoes and herbs. This comforting meal is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Penne pasta - 200 grams
• Black olives, pitted and chopped - 100 grams
• Cherry tomatoes, halved - 150 grams
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1 small
• Olive oil - 3 tablespoons
• Fresh basil leaves, chopped - 10 grams
• Parmesan cheese, grated - 30 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
4. Stir in the chopped black olives and halved cherry tomatoes, cooking for about 5-7 minutes until the tomatoes are softened.
5. Add the cooked penne pasta to the skillet, tossing to combine with the sauce. Season with salt and black pepper to taste.
6. Remove from heat and stir in the chopped basil leaves.
7. Serve hot, garnished with grated Parmesan cheese.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 63 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in fiber from whole grain pasta and vegetables, promoting digestive health.
• Rich in antioxidants from tomatoes and olives, supporting heart health.

Tags