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Penne with tomatoes, olives and two cheeses

Penne with tomatoes, olives and two cheeses
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • grated Parmesan cheese - 1/3 c
  • chopped onion
  • olive oil - 6 Tbsp
  • minced garlic - 1 tsp
  • dried basil - 2 tsp
  • dried crushed red pepper
  • canned low-salt chicken broth - 2 c
  • cans Italian tomatoes - 3 oz
  • penne or rigatoni pasta - 1 lb
  • chopped Kalamata olives - 1/3 c
  • grated Havarti cheese

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

Heat 3 tablespoons oil in heavy Dutch oven over medium-high heat. Add garlic and onion; saute until translucent. Mix in tomatoes, dried basil and red pepper. Bring to boil, breaking up tomatoes with fork. Add broth and bring to a boil. Reduce heat to medium and simmer until mixture thickens, about 1 1/4 hours and is reduced to 6 cups.

Preheat oven to 375°. Cook pasta in salted water until tender, but firm to bite. Drain well. Combine with sauce; toss to blend. Bake in 13 x 9-inch baking dish. Sprinkle with olives, Parmesan cheese and basil for 30 minutes.

Recipe categories: Main dish, Casseroles, Penne.

Rating:
Penne with tomatoes, olives and two cheeses
3.8
Average rating: 3.8 of 5, total votes: 8
Cook. Time: PT1H40M
Total Time: PT1H40M


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