| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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