"Hunger is the best sauce in the world."--Cervantes

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES Recipe

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This recipe for PENNE WITH TOMATOES, OLIVES AND TWO CHEESES, by , is from The Langlais 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!

Contributor:  
Contributor:  
Jennifer Langlais

Category:
Category:

Ingredients:  
Ingredients:  
6 TBSP OLIVE OIL
1 1/2 CUP ONION, CHOPPED
1 TSP GARLIC, MINCED
3 28-OZ. CANS ITALIAN PLUM TOMATOES, DRAINED
2 TSP DRIED BASIL
1 1/2 TSP DRIED CRUSHED RED PEPPER
2 CUP CHICKEN BROTH
1 LB. PENNE PASTA
2 1/2 GRATED HAVARTI CHEESE
1/3 CUP SLICED PITTED KALAMATA OLIVES
1/3 CUP PARMESAN CHEESE, GRATED
1/4 CUP FRESH BASIL, CHOPPED

Directions:
Directions:
HEAT 3 TABLE. OIL IN HEAVY DUTCH OVEN OVER MED HEAT. ADD ONION AND GARLIC; SAUTE UNTIL ONION IS TRANSLUCENT; ABOUT 5 MINUTES. MIX IN TOMATOES, DRIED BASIL AND RED PEPPER. BRING TO BOIL, BREAKING UP TOMATOES WITH PACK OF SPOON. ADD BROTH; BRING TO BOIL. REDUCE HEAT; SIMMER UNTIL MIXTURE THICKENS TO CHUNKY SAUCE AND IS REDUCE TO 6 CUPS; STIRRING OCCASIONALLY, ABOUT 1 HOUR 10 MINUTES. SEASON WITH SALT AND PEPPER.


PREHEAT OVER TO 375. COOK PASTA IN LARGE POT OF BOILING SALTED WATER UNTIL TENDER BUT FIRM TO BITE. DRAIN WELL. POUR SAUCE OVER PASTA. MIX IN HAVARTI; TRANSFER TO 9 X 13 X 2 GLASS BAKING DISH. SPRINKLE WITH OLIVES AND PARMESEAN CHEESE. BAKE 30 MINUTES. SPRINKLE WITH FRESH BASIL.

 

 

 

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