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Penne Pasta with Tomatoes, Olives and Two Cheeses Recipe

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This recipe for Penne Pasta with Tomatoes, Olives and Two Cheeses is from Raising Cain 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
1½ C chopped onion
1 tsp. minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 tsp. dried basil
1½ tsp. crushed red pepper flakes
2 C canned low-salt chicken broth

1 pound penne pasta
2½ C packed grated Havarti cheese
⅓ C sliced pitted Kalamata olives
⅓ C grated Parmesan cheese

¼ C finely chopped fresh basil
Directions:
Directions:
Heat 3 Tbs 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 the tomatoes with the 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 and 10 minutes. Season with salt and pepper (Can be made 2 days ahead. cover and chill. rewarm over low head before continuing.)

Preheat oven to 375º. 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 Tbs. oil. Our 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.
Personal Notes:
Personal Notes:
This Penne pasta dish, along with Caesar salad has been a Christmas eve tradition in our family for over 20 years.

 

 

 

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