Pasta and noodles · 25 min
Tomato, Mushroom & Kalamata Olive Penne with Parmesan
- 25 min
- 2–6 servings
- 524 kcal / serving
Creamy, bright penne with garlic, tomatoes, mushrooms, olives, and Parmesan; a satisfying weeknight pasta with a balance of acidity and salt from olives. A quick sauté and simmer brings everything together in minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ¼ cupKalamata olives, pitted
- 1 ozParmesan cheese
- 6 ozpenne pasta
- ¼ lbwhite mushrooms
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · stainless steel sauté pan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ¼ lbwhite mushrooms
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- 6 ozpenne pasta
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| penne pasta | 6 oz | 12 oz | 18 oz |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium pot of water to a boil, then add salt and the penne. Cook until al dente, 8–10 minutes, then drain.
- Rinse the grape tomatoes and mushrooms. Slice the mushrooms and halve the tomatoes. Peel and mince the garlic.
- Warm a sauté pan over medium heat and drizzle in a thin layer of olive oil.
- Add the garlic and a pinch of crushed red pepper to the pan; cook briefly until fragrant, about 15–30 seconds.
- Toss in the tomatoes, mushrooms, Italian seasoning, salt, and pepper. Let them cook, stirring occasionally, until the mushrooms are tender and the tomatoes burst and juice, about 2–3 minutes.
- Shave or grate the Parmesan cheese.
- Add the olives and the drained pasta to the pan and toss everything together until well mixed and heated through.
- To serve, portion onto plates or bowls and sprinkle with more Parmesan if you like. Enjoy.
Two tips
- Prep ahead: halve tomatoes and slice mushrooms earlier in the day to speed up assembly.
- Serving idea: finish with a drizzle of olive oil and a light crack of pepper for extra shine and aroma.
Nutrition per serving
- Calories
- 524 kcal
- Protein
- 19 g
- Carbs
- 74 g
- Fat
- 17 g
- Fiber
- 5 g
- Sodium
- 305 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.