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Ingredientes
- 6 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Minced onion
- 1 tsp Chopped garlic
- 3 can Italian plum tomatoes, liquid removed (28-oz)
- 2 tsp Dry basil
- 1Â 1/2 tsp Dry crushed red pepper
- 2 c. Canned low-salt chicken broth
- 1 lb Penne or possibly rigatoni
- 2Â 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 minced fresh basil
Direcciones
- Heat 3 Tbsp. oil in heavy large Dutch oven over medium-high heat. Add in onion and garlic; saute/fry till onion is translucent/soft, about 5 min. Fold in tomatoes, dry basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add in broth; bring to boil. Reduce heat to medium; simmer and mix thickens to chunky sauce and is reduced to 6 c., stirring occasionally, about 1 hour 10 min. 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 till tender but still hard to bite. Drain well.
- Return pasta to same pot. Toss with 3 Tbsp. oil. Pour sauce over and toss to blend. Fold in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
- Bake till pasta is heated through, about 30 min. Sprinkle with basil.
- Serves 4.
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