Penne With Tomatoes, Olives And Two Cheeses
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | February 19 | 1 | Servings |
INGREDIENTS
| 6 | T | Olive oil |
| 1 1/2 | c | Chopped onion |
| 1 | t | Minced garlic |
| 3 | Italian plum tomatoes | |
| drained 28-ounce | ||
| 2 | t | Dried basil |
| 1 1/2 | t | Dried crushed red pepper |
| 2 | c | Canned low-salt chicken |
| broth | ||
| 1 | lb | Penne or rigatoni |
| 2 1/2 | c | Packed grated Havarti cheese |
| 1/3 | c | Sliced pitted brine-cured |
| olives such as | ||
| Kalamata | ||
| 1/3 | c | Grated Parmesan cheese |
| 1/4 | c | Finely chopped fresh basil |
INSTRUCTIONS
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute 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.) Preheat oven to 375F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. 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. Bake until pasta is heated through, about 30 minutes. Sprinkle with basil. Serves 4. Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1269
Calories From Fat: 959
Total Fat: 108.3g
Cholesterol: 29.3mg
Sodium: 3958.5mg
Potassium: 1687mg
Carbohydrates: 43g
Fiber: 13.9g
Sugar: 13.5g
Protein: 37.8g