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Hearty Tomato-Olive Penne

 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 the next day, adding a few minutes to the cooking time.—Jacqueline Frank, Green Bay, Wisconsin
8 ServingsPrep: 50 min. Bake: 25 min.


  • 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


  • In a Dutch oven, saute onions in oil until tender. Add garlic; cook 1
  • minute longer. Stir in the tomatoes, broth, basil, pepper flakes,
  • salt and pepper. Bring to a boil. Reduce heat; cover and simmer for
  • 25-30 minutes or until sauce is slightly thickened.
  • Meanwhile, cook penne according to package directions; drain.
  • Stir the Havarti cheese, olives and cooked penne into the sauce.
  • Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with
  • Parmesan cheese.
  • Cover and bake at 375° for 20 minutes. Uncover; bake 5 minutes

2 of 2

Hearty Tomato-Olive Penne (continued)

Directions (continued)

  • longer or until cheese is melted. Yield: 8 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.