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Penne Pasta with Tomatoes, Olives, and Two Cheeses

Main course

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Ingredient list


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, crushed red pepper. Bring to a boil, breaking up the tomatoes with the back of a spoon. Add broth and bring to a boil. Reduce heat to medium and simmer until mixture thickens to a chunky sauce and is reduced to about 6 cups. Stir occassionally for about one hour and 10 minutes. Season with salt and pepper. (Can be made up to this point two days ahead. Cover and chill. Re-warm over low heat before continuing). Preheat oven to 375F. Cook pasta in a large pot of salted water until tender but still firm to the bite. Drain well and return to the same pot. Toss with 3 tablespoons of olive oil. Pour tomatoes sauce over pasta and toss to blend. Mix in Havarti cheese. Transfer to a 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan cheese. Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.

Recipe detail

  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    45 minutes
  • Degree of difficulty
    Very easy
  • Read


A non-vegetarian version of this recipe can be made by adding two lbs. of crumbled, browned, and drained ground chuck to the mixture after all the ingredient are cooking.


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