Hearty Tomato-Olive Penne

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Preparation time: 50 mins
Cooking time: 25 mins

Difficulty: Easy - for beginners
Serves: 8 servings


•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 longer or until cheese is melted. Yield: 8 servings.


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