Penne with Tomatoes, Olives and Two Cheeses

Ingredients

  • 1/3 cup grated Parmesan cheese
  • ¼ cup fresh basil
  • 6 tablespoons olive oil
  • 3 28-ounce cans Italian plum tomatoes
  • 1/3 cup sliced pitted brine-cured olives (such as Kalamata)
  • 2 cups canned low-salt chicken broth
  • 2 ½ cups grated Havarti cheese
  • + 5 more ingredients
    • 1 teaspoon minced garlic
    • 1 ½ teaspoons dried crushed red pepper
    • 1 ½ cups onion
    • 2 teaspoons dried basil
    • 1 pound penne or rigatoni

Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until 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 me...

View full recipe at Epicurious

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