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Receta Penne With Tomatoes, Olives And Two Cheeses
by Global Cookbook

Penne With Tomatoes, Olives And Two Cheeses
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Ingredientes

  • 6 Tbsp. Extra virgin olive oil
  • 1 1/2 c. Minced onion
  • 1 tsp Chopped garlic
  • 3 can Italian plum tomatoes, liquid removed (28-oz)
  • 2 tsp Dry basil
  • 1 1/2 tsp Dry crushed red pepper
  • 2 c. Canned low-salt chicken broth
  • 1 lb Penne or possibly 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 minced fresh basil

Direcciones

  1. 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.)
  2. Preheat oven to 375F. Cook pasta in large pot of boiling salted water till tender but still hard to bite. Drain well.
  3. 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.
  4. Bake till pasta is heated through, about 30 min. Sprinkle with basil.
  5. Serves 4.