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Penne with tomatoes, olives and two cheeses

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Ingredients/Components

chopped onion
Parmesan cheese - 1/3 c
minced garlic - 1 tsp
dried basil - 2 tsp
sliced olives - 1/3 c
crushed red pepper flakes
olive oil, divided - 6 Tbsp
penne - 1 lb
low salt chicken broth - 2 c
cans Italian plum tomatoes, drained - 3 oz
packed grated Havarti cheese

How to make penne with tomatoes, olives and two cheeses:

Heat 3 tablespoons oil in large Dutch oven over medium heat. Add onion and garlic; saute until onion is translucent. Mix in tomatoes, basil and red pepper. Bring to boil, breaking tomatoes. Add broth. Bring to boil, then reduce heat to medium and simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally; cook about 1 1/2 hours. Season with salt and pepper.

Preheat oven to 375°. Cook pasta in large pot; drain. Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with olives, then Parmesan. Bake about 30 minutes.

Sauce can be made 2 days ahead. Cover and chill. Rewarm over low heat before adding pasta.

Recipe categories: Main dish, Casseroles, Penne.

Rating:

4.4

Average rating: 4.4, total votes: 8

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