Hearty Tomato-Olive Penne
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake it the next day, adding a few minutes to the cooking time. —Jacqueline Frank, Green Bay, Wisconsin
Ingredients
- 2 large onions, chopped
- 6 tablespoons olive oil
- 3 garlic cloves, minced
- 3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
- 1 cup vegetable or chicken broth
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) uncooked penne pasta
- 1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
- 1 cup pitted Greek olives
- 1/3 cup grated Parmesan cheese
Directions
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1In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened.
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2Meanwhile, cook penne according to package directions; drain.
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3Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese.
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4Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
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