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Penne With Marinara, Olives, and Feta
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 28-ounce can whole or diced tomatoes
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 16 ounces penne
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup torn fresh basil leaves
- 3/4 cup (3 ounces) crumbled Feta
Directions:View on Real Simple
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