Penne with Herbs, Tomatoes, Olives and Pecorino

Margaux says…

This pasta salad caught my eye on “Food and Wine” because of the olives and tomatoes…I really love that combo of flavors in a pasta salad.  But what made this excellent is the mixed herb pesto that you toss it with, and the shaved pecorino that you toss in after it’s completely cooled, so that it doesn’t melt.  This dish has a ton of flavor and will be in regular rotation on our “pasta Wednesdays” in the summer!

Penne with Herbs, Tomatoes, Olives and Pecorin0

adapted from Food and Wine

1 pound penne

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 cup basil leaves

1/2 cup flat-leaf parsley leaves

2 garlic cloves, halved

2 teaspoons coarsely chopped thyme

2 teaspoons coarsely chopped marjoram

Salt

1 1/2 pounds cherry tomatoes—halved, seeded and quartered

1/3 cup Calamata olives, pitted and coarsely chopped

1 cup coarsely grated Tuscan Pecorino cheese (3 ounces)

Freshly ground pepper

Cook the penne in a large pot of boiling salted water until al dente. Drain the penne and toss with 1 tablespoon of the olive oil in a large serving bowl.  Let sit to get to room temperature.

Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with 1/3 cup of olive oil.  Add more olive oil if you think it’s necessary…the original recipe called for 1/2 cup, but I felt that was a little much.  Scrape into the bowl with the pasta and season with salt, then toss together.

Then toss in the tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the Pecorino, season with salt and pepper and toss well.

MAKE AHEAD The pasta can be tossed up to 2 hours ahead.
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