Hearty Tomato-Olive Penne
TOTAL TIME: Prep: 50 min. Bake: 25 min.
YIELD: 8 servings.
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake it the next day, adding a few minutes to the cooking time. —Jacqueline Frank, Green Bay, Wisconsin
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
-
1.
In a Dutch oven over medium-high heat, 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.
Nutrition Facts
1-1/2 cups: 719 calories, 43g fat (19g saturated fat), 83mg cholesterol, 1082mg sodium, 56g carbohydrate (10g sugars, 5g fiber), 31g protein.
© 2024 RDA Enthusiast Brands, LLC