| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
February 19 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 1 1/2 |
c |
Chopped onion |
| 1 |
ts |
Minced garlic |
| 3 |
cn |
Italian plum tomatoes; drained (28-ounce) |
| 2 |
ts |
Dried basil |
| 1 1/2 |
ts |
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
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