Penne Pasta Recipe with Mushrooms & Olives – Easy Tomato Sauce

Last Updated on 2 months by Neha Deshmukh

Penne Pasta Recipe with Mushrooms & Olives – Easy Tomato Sauce

Hey everyone! If you’re anything like me, a comforting bowl of pasta is always a good idea. This Penne Pasta with Mushrooms & Olives is a family favorite – it’s simple enough for a weeknight, but feels special enough for company. I first made this when I was craving something hearty and flavorful, and it’s been a go-to ever since. The rich tomato sauce, earthy mushrooms, and briny olives just work so well together! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another pasta recipe. It’s a flavor explosion! Here’s what makes it special:

• Easy & Quick: Ready in about 30 minutes, perfect for busy evenings.
• Flavorful: The combination of tomatoes, mushrooms, olives, and Italian herbs is simply divine.
• Versatile: Easily adaptable to your preferences – I’ll share tons of variations later!
• Comfort Food: Seriously, who can resist a warm bowl of pasta?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 200-250 grams penne pasta
• 3 tablespoons olive oil
• 2 medium onions, sliced
• 6-7 cloves garlic, crushed
• 3.5 cups chopped tomatoes (about 700g)
• 300 grams white button mushrooms, chopped
• 1 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 4 green and black olives
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Italian Seasoning Blend: This is usually a mix of basil, rosemary, thyme, and oregano. You can find pre-made blends, or easily make your own!
• Olive Oil Quality: A good quality extra virgin olive oil really shines in this sauce. It adds a lovely fruity flavor.
• Tomato Variety Options: I usually use canned chopped tomatoes, but you can also use fresh tomatoes (about 500g), blanched and peeled. Roma tomatoes are fantastic for sauce!
• Mushrooms: White button mushrooms are classic, but feel free to experiment with cremini or portobello for a more intense flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente – usually around 8-10 minutes. Drain the pasta and set it aside. Don’t rinse it! The starch helps the sauce cling.
2. Now, heat the olive oil in a large pan over medium heat. Add the sliced onions and sauté until they turn golden brown and softened – about 5-7 minutes. Then, add the crushed garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Pour in the chopped tomatoes, season with salt, black pepper, Italian seasoning, and oregano. Bring the sauce to a simmer and cook for about 15-20 minutes, or until the tomatoes break down and the sauce thickens. Stir occasionally to prevent sticking.
4. Add the chopped mushrooms to the tomato sauce and cook for 10-12 minutes, until they are tender and the sauce has thickened further.
5. Stir in the sliced olives and sauté for 2-3 minutes. This just warms them through and lets their flavor meld with the sauce.
6. Finally, add the cooked penne pasta to the pan with the sauce. Toss gently to coat the pasta evenly.
7. Serve immediately, garnished with fresh herbs (like basil or parsley) or a sprinkle of cheese, if desired.

Expert Tips

A few little secrets to make this pasta even better:

• Don’t Overcook the Pasta: Al dente is key! It should have a slight bite to it.
• Simmer the Sauce: Allowing the sauce to simmer for a good amount of time really develops the flavors.
• Taste as You Go: Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Skip the cheese garnish, and you’ve got a delicious vegan pasta dish!
• Gluten-Free Adaptation: Simply use gluten-free penne pasta.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the sauce for a little heat. My friend, Priya, loves this!
• Quick Sauce Variation: If you’re really short on time, use a good quality jarred tomato sauce and add the mushrooms, olives, and seasonings.

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas for a complete meal:

• Serve with a side salad and some crusty bread for dipping in the sauce.
• Pair it with grilled chicken or fish for added protein.
• A glass of Italian red wine would be the perfect accompaniment!

Storage Instructions

Leftovers? Yes, please!

• Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or olive oil to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

• Is this pasta dish suitable for meal prepping? Absolutely! It reheats beautifully. Just store the pasta and sauce separately to prevent the pasta from getting soggy.
• Can I use different types of mushrooms in this recipe? Definitely! Cremini, portobello, or even shiitake mushrooms would all be delicious.
• What kind of olives are best for this pasta? Kalamata olives are a great choice for a more intense flavor, but green and black olives work perfectly well too.
• How can I make the tomato sauce less acidic? Add a pinch of sugar or a small knob of butter to the sauce.
• Can I add protein like chicken or paneer to this pasta? Yes! Grilled chicken or pan-fried paneer would both be fantastic additions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what variations you come up with! Happy cooking!