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

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

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This recipe for Kathy Mayer's Penne with Tomato, Olive & Cheese is from The Family Cookbook Project, 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 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
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.
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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