| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Barbara1 |
1 |
servings |
INGREDIENTS
| 3 |
cn |
Italian plum tomatoes; drained and chopped |
|
|
; (28 oz.) |
| 1 |
lb |
Penne pasta; cooked and drained |
| 6 |
tb |
Olive oil; divided |
| 1/4 |
c |
Finely chopped fresh basil |
| 1 |
ts |
Dried crushed red pepper |
| 2 1/2 |
c |
Grated Havarti cheese |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 1/2 |
c |
Chopped onion |
| 2 |
ts |
Dried basil |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Sliced black olives |
| 1 |
ts |
Minced garlic |
INSTRUCTIONS
Heat 3 tablespoons oil in large heavy Dutch oven. Saute onion and
garlic and in oil about 5 minutes. Mix in tomatoes, dried basil and
red pepper. Bring to a boil and add broth. Reduce heat to medium and
simmer until thickened and reduced to 6 cups, stirring occasionally,
about an hour. Season with salt and pepper. Toss pasta with remaining
oil. Pour sauce over and toss to blend. Mix in Havarti cheese.
Transfer to 9 x 13 inch baking dish. Sprinkle with olives and
Parmesan. Bake at 375 degrees until heated through, about 30 minutes.
Sprinkle with basil. Yield: 4 servings.
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