PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Pairs Well With
6 tablespoons olive oil
1-1/2 cups chopped onion
1 teaspoon minced garlic
3 28-oz cans Italian plum tomatoes, drained
2 teaspoons dried basil
1-1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
½ cup Pedroncelli Sangiovese
1 pound penne or rigatoni
2-1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
¼ cup finely chopped fresh basil
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 and wine; bring to boil. Reduce heat to medium; simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper.
Preheat oven to 375 degrees. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2 inch glass baking dish. Sprinkle with olives, then Parmesan. Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.