Posted 3 months ago

Penne with Roasted Cherry Tomatoes, Olives, Capers and Pine Nuts

Our new dietitian Kara Biber, RD chose this tasty, quick and simple Penne with Roasted Cherry Tomatoes, Olives, Capers and Pine Nuts recipe for September! Enjoy!

Penne Pasta with Roasted Cherry TomatoesFun Food Facts:

  • Tomatoes contain beta-carotene, an antioxidant which may inhibit cancer cell growth. Tomatoes also provide Vitamin C and Vitamin A.
  • Garlic contains allium compounds which may help slow or stop the growth of tumors.
  • Olives and olive oil are rich in antioxidants and omega-3 fatty acids which may reduce inflammation.
  • Whole grain penne provides 7 grams of fiber per 2 oz serving compared to white penne which contains only 2 grams. Dietary fiber improves bowel regularity, lowers cholesterol levels, improves blood sugar, and may reduce the risk of colorectal cancer.

Ingredients: Penne Pasta Roasted Tomatoes

2 pounds of cherry tomatoes, halved

¼ cup extra-virgin olive oil

¼ cup capers, rinsed

3 large garlic cloves, sliced thin

1 ½ teaspoons sugar (or to taste)

Salt & Pepper

½ teaspoon red pepper flakes

1 pound whole grain penne

½ cup pitted Kalamata olives, chopped

¼ cup pine nuts, toasted

3 tablespoons chopped fresh oregano

Grated Pecorino Romano cheese

Servings: 6

Directions:

  1. Adjust oven rack to middle position and heat oven to 350 degrees
  2. Gently toss tomatoes with oil, capers, garlic, sugar, ½ teaspoon salt, red pepper flakes, and ¼ teaspoon black pepper in bowl
  3. Spread tomato mixture in even layer on rimmed baking sheet
  4. Roast tomatoes for 35 to 40 minutes (until skins are slightly shriveled). Do not stir tomatoes during roasting
  5. Let cool for 5 to 10 minutes

While tomatoes roast:

  1. Bring 4 quarts water to boil in large pot
  2. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente
  3. Reserve ½ cup cooking water, then drain pasta and return to pot
  4. Using a rubber spatula, scrape tomato mixture onto pasta
  5. Add olives, pine nuts, and oregano and toss to combine
  6. Season with salt and pepper to taste, adjust consistency with reserved cooking water as needed
  7. Serve with Pecorino Romano

*Adapted from “The Complete Mediterranean Cookbook” by Americas Test Kitchen


More About Kara Biber

Kara Biber is a Registered Dietitian who received her Bachelor’s of Science Degree in Nutrition from Arizona State University and Bachelor’s of Science Degree in Kinesiology from the University of Maine. She completed her dietetic internship at Murray State University in Paducah, Kentucky and will complete her Master’s of Science Degree in Nutrition from Murray State University in 2021.

Kara has been working as a clinical dietitian in the acute care setting over the past 3 years. Her passion and desire to work with cancer patients has been inspired by her family and friends who have been affected by cancer.  Kara is a member of the Academy of Nutrition and Dietetics and a member of the Oncology Nutrition Dietetic Practice Group.

About Ironwood Cancer & Research Centers

Ironwood Cancer & Research Centers (ICRC) is the largest multi-specialty oncology network in the Greater Metro Phoenix area. They have over 100 medical providers, a robust Integrative Services program, and a dedicated clinical research department. Ironwood Cancer & Research Centers has 15 valley locations and five comprehensive cancer care centers that offer a multi-disciplinary approach for expedited personalized patient care. For more information, please visit www.ironwoodcrc.com.