Light and Garlicky Penne and Plum Tomatoes

Aviva Goldfarb, photograph by Andrew McCaul


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Makes 8 servings

16 ounces penne noodles

1/4 cup olive oil

1/2 red onion, finely diced (about 1 cup)

1 tablespoon minced garlic (about 6 cloves)

4 plum or Roma tomatoes, diced

1/4 teaspoon salt

1/2 cup grated Parmesan cheese, for serving (optional)


Cook the penne according to the package directions until it is al dente.

Meanwhile, heat the oil in a large skillet over medium heat. Add the diced onions and sauté for about 3 minutes, until they start to soften. Add the garlic and sauté for about 2 more minutes.

Add the tomatoes to the skillet and cook them until they soften but don’t completely lose their shape, about 5 minutes, stirring often. If they’re sticking to the pan, add 1-2 tablespoons of water or broth, and lower the heat to medium-low.

Drain the penne and add it to the skillet with the tomatoes. Season with the salt and top it at the table with cheese, if desired.

Per Serving:

Calories: 319

Carbohydrates: 49 g

Fat: 10 g

Protein: 9 g

Fiber: 3 g