Penne with Tomatoes, Olives and Two Cheeses

by Brennans Market Admin

Serving Size:Serves 8-12


6 Tablespoons olive oil

1 1/2 cups chopped onion

1 teaspoon minced garlic

3 28 ounce cans Italian plum tomatoes, drained

2 teaspoons dried basil

1 1/2 teaspoons dried crushed red pepper

2 cups canned low salt chicken broth

1 pound penne or rigatoni

2 1/2 cups packed grated Havarti cheese

1/3 cup Pitted Kalamata Olives, pitted

1/3 cup grated parmesan cheese

1/4 cup finely chopped fresh basil

Adapted From:

This hearty and cheesy pasta dish is great when you have to serve a crowd. Pair it with a green salad and a Chianti. Try adding Italian Sausage for a twist.

Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauteuntil onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes.

Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)