1/3 cup sliced pitted brine-cured olives, such as Kalamata
1/3 cup grated Parmesan chese
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;
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.
Originally Submitted
1/23/2011
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