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Penne with Tomatoes, Olives, and Two Cheeses Recipe

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This recipe for Penne with Tomatoes, Olives, and Two Cheeses is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T olive oil
1 1/2 cup chopped onion
1 tsp minced garlic
3 (28 oz) cans Italian plum tomatoes, drained
2 tsp dried basil
1 1/2 tsp dried crushed red pepper
2 cups canned low-salt chicken broth
4 portobello mushrooms, chopped
1 lb 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:
Directions:
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add mushrooms, 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 375º. Cook pasta in a 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
A really good meatless dish.

 

 

 

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