Penne with tomatoes, olives and two cheeses

1 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
1½ cup Chopped onion
1 teaspoon Minced garlic
3 cans Italian plum tomatoes; drained (28-ounce)
2 teaspoons Dried basil
1½ teaspoon Dried crushed red pepper
2 cups Canned low-salt chicken broth
1 pounds Penne or rigatoni
2½ cup Packed grated Havarti cheese
⅓ cup Sliced pitted brine-cured olives; (such as Kalamata)
⅓ cup Grated Parmesan cheese
¼ cup Finely chopped fresh basil

Directions

Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)

Preheat oven to 375F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.

Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.

Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

Serves 4.

Bon Appetit February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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