kathy's Penne with Tomatoes, Olives, and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 TBS Olive Oil, divided use
1 and 1/2 C chopped onion
1 tsp minced garlic
3-28 oz cans Italian plum tomatoes, drained (I like Progresso best)
2 tsp dried basil
1 and 1/2 tsp dried red pepper
2 C low salt chicken broth (I use the organic broth with salt and then don't add salt for seasoning at the end)
1 lb Penne
2 and 1/2 C packed Havarti cheese
1/3 C quartered kalamata olives (I buy them pitted in a bottle and use about twice as much as recipe calls for)
1/3 C grated Parmesan cheese
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Directions: |
Directions:Heat 3 TBS oil over med heat in lg pan. Add onion & garlic; saute' until onion is translucent, about 5 minutes. Mix in tomatoes and dried basil & red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer until mixture thickens to chunky sauce and is reduced to about 6 Cups, stirring occasionally, about 1 and 1/2 hours. Season with salt and pepper. (Can be made two days ahead, re warm before continuing.)
Preheat oven to 375 degrees. Cook pasta until tender but firm to bite, about 6 to 7 minutes, drain. Return pasta to same pot. Toss with 3 TBS oil. Pour sauce over pasta and toss to blend. Mix in Havarti cheese. Transfer pasta to 13 x 9 x 2" dish. Sprinkle with olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Let stand 15 minutes before serving.
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Number Of
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Number Of
Servings:8 |
Personal
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Personal
Notes: Great dish to drop off for a friend.
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