Penne with goat's cheese, olives and vine tomatoes

(2 ratings)

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  • Serves: 2

  • Skill level: Easy peasy

Woman's Weekly recipe Grilled goat's cheese, olives and juicy tomatoes make this Mediterranean pasta dish the perfect vegetarian dinner for two.


  • 1 red onion, peeled and cut into wedges, leaves pulled apart
  • 1 tbsp olive oil
  • Salt and ground black pepper
  • 200g (7oz) fresh penne
  • 100g (3½oz) Somerset goat's cheese, sliced in half
  • 2-4 vine tomatoes, halved
  • A handful of small flat-leaf parsley leaves
  • About 1 tbsp small Spanish black olives
  • Good pinch of dried red chilli flakes

Use dried pasta, if you like, and cook according to pack instructions.


  1. Put the onion in a pan with the olive oil and 2 tablespoons water. Season and simmer, covered, for 10 minutes. Uncover and cook for 5 minutes, until onion is softened.
  2. Meanwhile, set the grill to high. Cook the pasta for 4 minutes in salted boiling water.
  3. Grill the goat's cheese and the tomatoes on a sturdy baking sheet until they start to brown.
  4. Mix the onions into the drained pasta with the parsley and olives. Divide between 2 hot bowls, and place the goat's cheese on top, along with the tomatoes. Sprinkle with chilli flakes and black pepper. Drizzle with olive oil.

Top tip: Use dried pasta, if you like, and cook according to pack instructions. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 642(kcal)
  • Fat 26.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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