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Bon Appétit

Penne with Tomatoes, Olives and Two Cheeses

4.6

(195)

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

  1. 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.

TagsPastaPenneRigatoniItalianEuropeanPlum TomatoTomatoVegetableBasilHerbs & SpicesParmesanCheeseDairyMainSideDinnerNut FreeEasyWeeknight MealsOven BakeBon Appétit
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