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Penne with Tomatoes, Olives and Two Cheeses Recipe


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     Penne with Tomatoes, Olives and Two Cheeses

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28 ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried, crushed red pepper
2 cups canned low sodium chicken broth
1 pound penne or rigatoni
2 1/2 cups packed Havarti cheese
1/3 cup sliced pitted brine-cured olives, such as Kalamata
1/3 cup grated Parmesan chese
1/4 cup finely chopped fresh basil

Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute 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 ow heat before continuing.)
Preheat oven to 375 degrees. 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 13 x 9 x 2 inch glass baking dish. Sprinkle with olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.

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