Cooking With Olive Oil Penne Pasta

This is an easy penne pasta recipe for the lazy days of summer. The pine nuts give a bit of crunch and the Romano (or parmesan) cheese adds a nice saltiness to the pasta.

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  • 16 ounces of penne pasta
  • 2 cloves of grated garlic, chopped
  • 1 cup of 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


  1. Put 2 quarts of water to boil with the teaspoon of salt and oil, then add the pasta.
  2. Cook for 10 minutes or until ready. (Don’t overcook. Pasta should be tender, but still have “tooth.”)
  3. Drain pasta and add the grated garlic, oregano, cheese, pine nuts and salt/pepper to taste.
  4. Prior to serving, add a cup of extra virgin olive oil.