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Ingredientes
- 3 can Italian plum tomatoes, liquid removed and minced (28 ounce.)
- 1 lb Penne pasta, cooked and liquid removed
- 6 Tbsp. Extra virgin olive oil, divided
- 1/4 c. Finely minced fresh basil
- 1 tsp Dry crushed red pepper
- 2 1/2 c. Grated Havarti cheese
- 1/3 c. Grated Parmesan cheese
- 1 1/2 c. Minced onion
- 2 tsp Dry basil
- 2 c. Chicken broth
- 1/2 c. Sliced black olives
- 1 tsp Chopped garlic
Direcciones
- Heat 3 Tbsp. oil in large heavy Dutch oven. Saute/fry onion and garlic and in oil about 5 min. Fold in tomatoes, dry basil and red pepper. Bring to a boil and add in broth. Reduce heat to medium and simmer till thickened and reduced to 6 c., stirring occasionally, about an hour. Season with salt and pepper. Toss pasta with remaining oil. Pour sauce over and toss to blend. Fold in Havarti cheese.
- Transfer to 9 x 13 inch baking dish. Sprinkle with olives and Parmesan. Bake at 375 degrees till heated through, about 30 min.
- Sprinkle with basil.
- Yield: 4 servings.
