Penne With Tomatoes, Olives and Two Cheeses
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 88.74 ml olive oil (divided)
- 354.88 ml chopped onions
- 4.92 ml minced garlic
- 3 (2381.35 g) can Italian plum tomatoes, drained
- 9.85 ml dried basil
- 7.39 ml dried crushed red pepper flakes
- 473.18 ml canned low sodium chicken broth
- 453.59 g penne or 453.59 g rigatoni pasta
- 591.47 ml packed grated havarti cheese
- 78.78 ml sliced pitted oil-cured olives (such as Kalamata)
- 78.78 ml grated parmesan cheese
- 59.14 ml finely chopped fresh basil
directions
- 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.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.