1/3 cup sliced pitted brine-cured olives (Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil
Instructions
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high
heat. Add onion and garlic; sauté until onion is translucent, about 5
minutes. Mix in tomatoes, dried basil and crushed 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 6 cups, stirring
occasionally, about 1 hour 10 minutes. (Can be made 2 days ahead.
Cover and chill. Rewarm over low heat before continuing.)
Preheat oven to 375ºF. Cook pasta in large pot of boiling salted
water until tender but still firm to bite. Drain well. Return pasta to
same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to
blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass
baking dish. Sprinkle with olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with
basil.
Serving
Suggestions
To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish.
Originally Submitted
1/15/2013
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