Penne Napoletana

This flavour-packed pasta dish is quick and easy to throw together, making the ultimate weeknight family dinner. The timeless combination of tomato, olives and creamy feta works brilliantly together to channel Italian vibes.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Penne Napoletana
  • 500 gram penne pasta
  • 1 tablespoon olive oil
  • 1 onion, peeled, diced
  • 2 clove garlic, thinly sliced
  • 1/2 teaspoon dried chilli flakes
  • 2 x 400g cans diced tomato with basil, onion and garlic
  • 1/2 cup water (see tips)
  • 100 gram feta, crumbled
  • 1/2 cup assorted olives
  • 1.2 bunch parsley leaves, chopped


Penne Napoletana
  • 1
    In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain well. Return to pan. Keep warm.
  • 2
    Meanwhile, heat oil in a large frying pan on medium. Saute onion, garlic and chilli 3-4 minutes, until onion is tender. Add tomato and water and bring to the boil. Remove from heat.
  • 3
    Add sauce to pasta with feta, olives and parsley. Season to taste.


Variation: If you have any leftover red or white wine, use in place of water in the sauce.

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