Name: Penne with Tomatoes, Olives and Two Cheeses
Yield: Serves 4
Ingredients: 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-salt chicken broth; 1 pound penne or rigatoni; 2 1/2 cups packed grated Havarti cheese; 1/3 cup sliced pitted brine-cured olives (such as Kalamata); 1/3 cup grated Parmesan cheese; 1/4 cup finely chopped fresh basil

To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish.

Sharpen your chopping and mincing skills with our technique video.

Recipe information

Yield
Serves 4

Ingredients

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-salt chicken broth

1 pound penne or rigatoni

2 1/2 cups packed grated Havarti cheese

1/3 cup sliced pitted brine-cured olives (such as Kalamata)

1/3 cup grated Parmesan cheese

1/4 cup finely chopped fresh basil

Preparation

Step 1
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 and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Step 2
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Step 3
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.
Step 4
Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

TagsPasta Penne Rigatoni Italian European Plum Tomato Tomato Vegetable Basil Herbs & Spices Parmesan Cheese Dairy Main Side Dinner Nut Free Easy Weeknight Meals Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes