"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Kathy Mayer's Penne with Tomato, Olive & Cheese Recipe

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This recipe for Kathy Mayer's Penne with Tomato, Olive & Cheese, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Katz
Added: Sunday, December 9, 2007


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
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

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

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.

Personal Notes:
Personal Notes:
Kathy brought this over for my family after I fell last summer, and
it was a huge hit.




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