Penne Pasta

By nancyshield

From Susie Shield.

Ingredients

• 6 tbsp. olive oil
• 1 1/2 c. chopped onion
• 1 tbsp. plus 1 tsp. minced garlic
• 28 oz. Italian plum tomatoes and basil - keep juice
• 2 tsp. dried basil
• start with 1 tsp. crushed red pepper, more if needed
• 2 cup low salt chicken broth
• 1 lb. penne
• 2 1/2 c. packed grated havarti cheese
• 1 small can sliced olives
• 1/3 c. grated Parmesan
• a little fresh basil, finely chopped

Details

Servings 8

Preparation

Step 1

Heat 3 tablespoon oil in a heavy skillet, medium heat. Add onion and garlic, sauté about 5 minutes. Add tomatoes, chicken broth, dried basil and red pepper. Bring to a boil, lower heat to medium low. Simmer slowly while sauce reduces, thickens. Stir occasionally. Cook about one hour. Heat oven to 350 degrees. Cook pasta until tender. Drain well. Toss with 3 tablespoon olive oil. Pour sauce over and add havarti. Put in 9 x 13 baking dish or larger. Toss in olives and Parmesan cheese on top. Bake 35-40 minutes. Sprinkle with fresh basil.