Penne with Tomatoes, Olives and Two Cheeses |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish. Sharpen your chopping and mincing skills with our technique video. Ingredients:
6 tablespoons olive oil |
1 1/2 cups chopped onion |
1 teaspoon minced garlic |
3 28-ounce cans italian plum tomatoes, drained |
2 teaspoons dried basil |
1 1/2 teaspoons dried crushed red pepper |
2 cups canned low-salt chicken broth |
1 pound penne or rigatoni |
2 1/2 cups packed grated havarti cheese |
1/3 cup sliced pitted brine-cured olives (such as kalamata) |
1/3 cup grated parmesan cheese |
1/4 cup finely chopped fresh basil |
Directions:
1. Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté 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.)
2. Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
3. 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.
4. Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
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