Julia Robert's Super Olive & Tomato Penne

Julia Robert's Super Olive & Tomato Penne

Serves 4 20 minutes Gluten Free & Vegan Difficulty Easy 

  • 6 Plum Tomatoes (or 12-15 Cherry Tomatoes) 
  • 1 Tablespoon Tomato Puree
  • 2 Garlic Cloves 
  • 15 Green and 15 Black Olives, pitted and halved 
  • 10ml Good Quality Olive Oil 
  • A Dash of Balsamic Vinegar 
  • 10 Fresh Basil Leaves 
  • 250g pack of Root One Penne
  • Salt and Black Pepper 

Guest Recipe by Julia Roberts - Author and Television Presenter  


This quick and delicious recipe was given to me by the lovely Julia Roberts, author of 'The Liberty Sands Trilogy' and brilliant presenter on QVC. For a recipe with so few ingredients it's amazing how much flavour it has - definitely adding it to my list of go-to meals. 

Find out more about Julia and follow her blog at http://www.juliarobertsauthor.com/  

I used home grown tomatoes for this dish, fed with the amazing Flower Power plant food courtesy of www.richardjacksonsgarden.co.uk !


per portion:

Calories (Kcal) 273.38
Carbs 34.48
of which sugar 3.12
Protein 15.57
Fat 7.10
sat fats 1.08
Fibre 5.98


  1. Chop the tomatoes and finely dice or mince the garlic. Heat the oil in a pan over a medium heat before adding the garlic and frying for two minutes. 
  2. Add the tomatoes and continue to fry until bubbling nicely. 
  3. Tear the Basil and add to the pan along with the rest of the ingredients (apart from the pasta!). 
  4. Cover and simmer for 15 minutes, stirring occasionally. 
  5. Bring a pot of at least 2 litres of water to the boil and add the penne, cook for 6-7 minutes before straining. 
  6. Once the sauce has been cooking for 15 minutes, add the pasta, mix well and serve!