Hearty Tomato-Olive Penne Recipe

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Hearty Tomato-Olive Penne Recipe
Hearty Tomato-Olive Penne Recipe photo by Taste of Home
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Hearty Tomato-Olive Penne Recipe

Read Reviews
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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min.

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

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 longer or until cheese is melted. Yield: 8 servings.
Originally published as Hearty Tomato-Olive Penne in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p53

Nutritional Facts

1-1/2 cups: 719 calories, 43g fat (19g saturated fat), 83mg cholesterol, 1082mg sodium, 56g carbohydrate (10g sugars, 5g fiber), 31g protein.

  • 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 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.
  2. Meanwhile, cook penne according to package directions; drain.
  3. 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.
  4. Cover and bake at 375° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Hearty Tomato-Olive Penne in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p53

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Reviews forHearty Tomato-Olive Penne

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MY REVIEW
vaughnlulu User ID: 6481427 108158
Reviewed May. 17, 2012

"Delicious and light. I love the flavors of this recipe. They are perfect. However I tried to cheat with regular olives because they are cheaper and it was a wrong decision. Klamata olives are worth it"

MY REVIEW
ADJ1971 User ID: 6376403 190869
Reviewed Apr. 25, 2012

"Very easy to make & just the right amount of everything. Nice little kick with the crushed red pepper flakes. My boyfriend said it was a keeper!"

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