Hearty Tomato-Olive Penne |
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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.Jacqueline Frank, Green Bay, Wisconsin Ingredients:
2 large onions, chopped |
6 tablespoons olive oil |
3 garlic cloves, minced |
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes) |
1 cup vegetable or chicken broth |
1 tablespoon dried basil |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (16 ounces) uncooked penne pasta |
1 block (24 ounces) havarti cheese, cut into 1/2-in. cubes |
1 cup pitted greek olives |
1/3 cup grated parmesan cheese |
Directions:
1. In a Dutch oven, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until sauce is slightly thickened.
2. Meanwhile, cook penne according to package directions; drain.
3. Stir the Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese.
4. Cover and bake at 375° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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