Look, I’ve been making this cheesy Italian penne with olives for ages, and it’s basically comfort food magic—you cook penne pasta, toss it with sautéed garlic and olive oil, then stir in sliced black olives, fresh basil, tomato sauce, and loads of melted mozzarella until everything’s gloriously gooey. The briny olives cut through all that cheese perfectly, and honestly, it tastes way more expensive than throwing together pantry staples should. Stick around and I’ll show you exactly how to nail this dish every single time.

Why You’ll Love this Cheesy Italian Penne Pasta with Olives

Listen lah, this cheesy Italian penne with olives is basically the pasta equivalent of finding twenty bucks in your old jeans pocket — unexpected freakin’ joy that hits you right in the feels.

I’m talking about that perfect bite where the melted mozzarella stretches like cheese commercials, the briny olives pop with Mediterranean sass, and fresh basil smacks your taste buds with herby goodness.

It’s comfort food that doesn’t require fancy shiet — just pantry staples transformed into something that’ll make you question why you ever ordered expensive pasta when homemade hits different, you know?

What Ingredients are in Cheesy Italian Penne Pasta with Olives?

Getting this cheesy Italian penne pasta with olives on your dinner table doesn’t require a treasure hunt through specialty stores or breaking the bank for some bougie ingredients. Most of this stuff is probably chilling in your pantry right now, and the fresh bits you can snag at any regular grocery store without having to decode fancy Italian labels or ask the produce guy where they hide the exotic herbs.

• 12 oz. penne or other small tubular pasta
• 4 Tbsp. virgin olive oil, divided
• 2 Tbsp. finely chopped garlic
• 1 c. pitted ripe olives, sliced
• 1/4 c. packed fresh basil leaves, chopped
• 1/4 tsp. bottled red pepper flakes (or up to 1 tsp. if you’re feeling spicy)
• 2 c. tomato sauce
• 1/2 c. cubed Mozzarella cheese
• 1/2 c. grated Parmesan cheese

Now, let’s talk about the real deal here — quality matters, but you don’t need to sell a kidney for fancy ingredients.

When it comes to the olive oil, virgin is perfectly fine, no need to splurge on extra virgin unless you’re feeling fancy. The mozzarella works best when you cube it yourself from a block rather than buying pre-cubed stuff, which tends to melt weird and sometimes tastes like cardboard.

For the olives, grab whatever ripe black olives make you happy, though Kalamata olives can sub in if you want a more intense flavor punch. Fresh basil is non-negotiable here — that dried green dust in your spice cabinet won’t cut it, trust me on this one.

How to Make this Cheesy Italian Penne Pasta with Olives

Making this cheesy Italian penne pasta is honestly one of those recipes where you can’t really mess it up, which I love because let’s be real, we’ve all had those kitchen disasters that make us question our life choices.

Start by getting your water boiling for the 12 oz. penne pasta, and once it’s at a rolling boil, drop that pasta in like you mean it. Let it cook for 8 to 10 minutes until it’s perfectly tender, not mushy, not crunchy, just right in that pasta sweet spot.

When you drain it, toss it with 1 tablespoon of olive oil so it doesn’t turn into one giant pasta blob, because nobody wants to serve pasta that looks like it’s been through some kind of carbohydrate tragedy.

While your pasta is staying warm and cozy in its pan, it’s time for the real magic to happen with the sauce. Heat up 3 tablespoons of olive oil in a skillet and add your 2 tablespoons of finely chopped garlic, but here’s the key, go slow with this part.

You want that garlic to get all soft and fragrant, not brown and bitter, because burnt garlic is basically the enemy of good Italian food. Once your garlic is perfectly golden and smelling like heaven, toss in 1 cup of sliced pitted ripe olives, 1/4 cup of chopped fresh basil, and anywhere from 1/4 teaspoon to 1 teaspoon of red pepper flakes depending on whether you want a gentle warmth or a proper kick in the taste buds.

Pour in that 2 cups of tomato sauce, let everything heat through, then comes the cheese party with 1/2 cup of cubed mozzarella and 1/2 cup of grated Parmesan. Stir it all together until those cheese chunks start melting into gooey perfection, pour it over your pasta, and boom, you’ve got yourself a restaurant-quality dinner that probably cost you less than a fancy coffee drink.

For an even more authentic cooking experience, consider using a professional Chinese wok to achieve that perfect high-heat searing that elevates any sautéed dish.

Cheesy Italian Penne Pasta with Olives Substitutions and Variations

The beauty of this cheesy penne recipe is that it’s basically a blank canvas for whatever’s lurking in your fridge or pantry, and trust me, I’ve thrown some pretty wild combinations at this dish when I’m too lazy to go grocery shopping.

Swap penne for rigatoni, fusilli, whatever—honestly, any pasta shape works. Can’t find mozzarella? Chuck in some ricotta or even cream cheese (don’t judge me).

No fresh basil? Dried oregano’s your backup, or hell, even some parsley works. Add mushrooms, bell peppers, or leftover chicken—this recipe’s basically bulletproof against kitchen disasters.

What to Serve with Cheesy Italian Penne Pasta with Olives

Now that you’ve mastered this cheesy penne masterpiece, let’s talk about what the heck to pair it with because honestly, this dish is rich enough to make your wallet cry but hearty enough that you’ll need some backup dancers on the plate.

I’m thinking garlic bread—crispy, buttery, absolutely necessary for sopping up that sauce.

Caesar salad cuts through all that cheese beautifully, and honestly, you need some greens to pretend you’re being healthy.

A decent Chianti or Pinot Grigio won’t hurt either—trust me on this one, lah.

Final Thoughts

Listen lah, after all this drama with the garlic sautéing and cheese melting and pasta boiling—because let’s be real, even simple recipes can turn into kitchen disasters when you’re hangry and impatient—this penne dish is exactly what happens when Italy gets it absolutely right.

Those briny olives cutting through rich mozzarella, basil doing its aromatic magic, and that perfect al dente bite—shiok man.

I’m telling you, this recipe’s gonna be your weeknight savior when you’re too tired to think but still want something that tastes like you actually gave a damn about dinner tonight.

Frequently Asked Questions

Can I Make This Cheesy Italian Penne Pasta Recipe Ahead of Time?

I’d recommend making the sauce ahead and storing it separately from the pasta. You can reheat both components and combine them when ready to serve for best texture and flavor.

How Long Does Leftover Cheesy Penne Pasta Stay Fresh in the Refrigerator?

I’d store your leftover cheesy penne pasta in the refrigerator for up to 3-4 days. Make sure you keep it in an airtight container to maintain freshness and prevent it from absorbing other flavors.

Can This Pasta Recipe Be Frozen for Later Use?

I wouldn’t recommend freezing this particular pasta recipe. The mozzarella and tomato sauce don’t freeze well together, becoming watery and separated when thawed. You’ll get much better results eating it fresh.

What’s the Best Way to Reheat Leftover Cheesy Penne Pasta?

I’d reheat your leftover cheesy penne pasta gently in a skillet with a splash of water or broth over medium-low heat, stirring frequently until warmed through and creamy again.

Is This Cheesy Italian Penne Pasta Recipe Suitable for Vegetarians?

I’d say yes, this recipe’s completely vegetarian-friendly. It doesn’t contain any meat, fish, or animal-derived ingredients beyond the cheeses. You’ll get a delicious meatless meal that’s satisfying and flavorful.