"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Penne Pasta with Tomatoes, Olives, and Two Cheeses Recipe

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This recipe for Penne Pasta with Tomatoes, Olives, and Two Cheeses, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Aschenbachs
Added: Wednesday, October 7, 2009


6 T. Olive Oil~divided
1 1/2 c. chopped onion
1 tsp. minced garlic
3 28-oz.cans Italian Plum tomatoes, drained
2 tsp. dried basil
1/8-1/4 tsp. dried crushed red pepper (to desired taste)
2 c. canned low-salt chicken broth
1 lb. penne pasta
2 1/2 c. packed grated Havarti cheese
1/3 c. pitted Kalamata olives
1/3 c. grated Parmesan cheese
1/4 c. finely chopped FRESH basil

Heat 3T. olive oil in large dutch oven over med.-high heat. Add onion and garlic; sautÚ until onion is translucent, about 5 mins. Mix in tomatoes, dried basil, and crushed red pepper. Bring to a boil, breaking up tomatoes with the back of the spoon. Add broth;simmer until it thickens to a chunky sauce and is reduced to about 6 cups, stirring occasionally, about 1 hour and 10 minutes. Season with salt and pepper.
(*Can be made 2 days ahead of time. Cover and chill. Rewarm over low heat before continuing.)

Preheat oven to 375║. Cook pasta until tender but still firm. Drain well. Return pasta to same pot and toss with 3T olive oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer to 13x9 glass baking dish. Sprinkle with chopped Kalamata olives then Parmesan cheese. Bake for 25-30 minutes. Sprinkle with fresh basil before serving.

Personal Notes:
Personal Notes:
This is our family favorite and is always a hit with company. Note:do NOT forget the fresh basil at the end (which I have numerous times) it makes the dish complete!




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