Recipe by Sharlene~W
A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a
Top Review by chef 29271
My family says that it was amazing how I could make a dinner so tasty without meat! The combination of havarti cheese and kalamata olives made it seem meaty somehow! Not too spicy with 1/2 tsp of crushed chili, but I wouldn't add more.
- 6 tablespoons olive oil (divided)
- 1 1⁄2 cups chopped onions
- 1 teaspoon minced garlic
- 3 (28 ounce) cans Italian plum tomatoes, drained
- 2 teaspoons dried basil
- 1 1⁄2 teaspoons dried crushed red pepper flakes
- 2 cups canned low sodium chicken broth
- 1 lb penne or 1 lb rigatoni pasta
- 2 1⁄2 cups packed grated havarti cheese
- 1⁄3 cup sliced pitted oil-cured olives (such as Kalamata)
- 1⁄3 cup grated parmesan cheese
- 1⁄4 cup finely chopped fresh basil
Directions See How It's Made
- Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
- Add onion and garlic and sauté for a few minutes until onion is translucent.
- Add tomatoes, basil and crushed red pepper.
- (See note below about the pepper).
- Crush tomatoes with a potato masher to break into smaller pieces.
- Add broth and bring to a boil.
- Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
- This will take about an hour.
- Season to taste with salt and pepper.
- When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
- Drain pasta and toss with remaining 3 tablespoons of olive oil.
- Stir in pasta mixing thoroughly.
- Mix in Havarti cheese.
- Pour into 13x9/2-inch glass baking dish.
- Sprinkle top with olives and then the Parmesan cheese.
- Bake at 350° until heated thoroughly, about 30 minutes.
- Sprinkle with fresh basil before serving.
- Note: Use your best judgment about the crushed red pepper.
- I found 1 1/2 teaspoons quite spicy.
- My whole family can enjoy this dish if I only use 1 teaspoon.