Herb-Roasted Cherry Tomato and Olive Sauce with Penne

Do you have leftover tomatoes and olives from our Party-size Italian Pasta Salad? Use them in this delicious and quick-to-prepare sauce to serve over your favourite Italpasta pasta.

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Prep Time: 5 mins
Cook Time: 30 mins
Serves: 8


  • 3 cup cherry tomatoes
  • 1/2 red onion, finely diced
  • 1 cup black olives, pitted
  • 1 cup green olives, pitted
  • 1 clove garlic, minced
  • 3/4 cup sun-dried tomatoes, finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried rosemary, crumbled
  • 1/4 tsp each salt and pepper


  • Preheat oven to 375˚F (190˚C). Toss together cherry tomatoes, red onion, olives, garlic, sun-dried tomatoes, oil, rosemary, salt and pepper.
  • Transfer to 11- x 7-inch (28 x 18 cm) baking dish. Roast for 30 to 35 minutes or until tomatoes are golden brown and juices are slightly thickened.
  • Serve over your favourite Italpasta pasta for a deliciously simple meal. You can also use as a starter over crusty bread or toss into salads.

Nutritional Analysis

Calories: 110kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Sodium: 410mg | Fiber: 2g | Sugar: 4g