"The belly rules the mind."--Spanish Proverb

Mostaccioli and Tomatoes Recipe

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This recipe for Mostaccioli and Tomatoes, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue White
Added: Sunday, April 20, 2008


6 tablespoons olive oil
1-1/2 cups chopped onion
1 teaspoon minced garlic.
3 28 oz cans Italian Plum tomatoes, drained
2 teaspoons dried basil
1-1/2 teaspoons crushed red peppers
2 cups chicken broth
1-1/2 lb. pasta (rigatoni or penne is fine)
1 lb. Monterey Jack cheese
1/2 C. grated Parmesan
1 cup sliced, pitted, Kalamata olives
1/4 cup finely chopped fresh basil

Heat oil in large skillet. Add onions and garlic. Saute until translucent. Mix in drained tomatoes, basil, red pepper. Bring to boil, breaking up tomatoes. Add broth. Switch to large pot instead of skillet. Bring all ingredients to boil. Reduce heat. Simmer about 2 hours until thickened.

Cook pasta in salted, oiled water. Drain well. Toss with olive oil. Pour sauce over pasta. Toss to blend. Mix in Monterey Jack cheese. Pour into 2 13 x 9 baking dishes. Sprinkle with olives, Parmesan cheese and fresh basil. Bake at 375 for 35 minutes.




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