Hearty Tomato-Olive Penne Recipe
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.—Jacqueline Frank, Green Bay, Wisconsin
- 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
- 1. In a Dutch oven, 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.
- 2. Meanwhile, cook penne according to package directions; drain.
- 3. Preheat 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.
- 4. Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
1-1/2 cups equals 719 calories, 43 g fat (19 g saturated fat), 83 mg cholesterol, 1,082 mg sodium, 56 g carbohydrate, 5 g fiber, 31 g protein.
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