Medford 2

Penne Pasta with Pine Nuts and Extra Virgin Olive Oil Recipe

Penne Pasta with olive oil recipeThis is an easy penne pasta recipe for the lazy days of summer from our colleagues at Iberia Foods, makers of extra virgin olive oil and other fine foods. The pine nuts give a bit of crunch and the Romano (or parmesan) cheese adds a nice saltiness to the pasta. And you can always toss in a few fresh veggies from the garden.

Recipe courtesy Iberia Foods

4 Servings

16 ounces of penne pasta (if you want more fiber, you can substitute whole wheat pasta)
2 cloves of grated garlic, chopped
1 cup of Iberia Extra Virgin Olive Oil
1 teaspoon of dried oregano
¼ cup of grated romano or parmesan cheese
1 ounce of pine nuts sautéed in Extra Virgin Olive Oil
1 teaspoon of salt to boil the pasta
1 tablespoon of Extra Virgin Olive Oil to boil the pasta
Salt and pepper to taste

Cooking directions:
Put 2 quarts of water to boil with the teaspoon of salt and oil, then add the pasta. Cook for 10 minutes or until ready. (Don’t overcook. Pasta should be tender, but still have “tooth.”)

Drain pasta and add the grated garlic, oregano, cheese, pine nuts and salt/pepper to taste.

Prior to serving, add a cup of Extra Virgin Olive Oil.

Print Friendly, PDF & Email

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at