Preparation time: 50 mins
Cooking time: 25 mins
Difficulty: Easy - for beginners
Serves: 8 servings
â€¢2 large onions, chopped
â€¢6 tablespoons olive oil
â€¢3 garlic cloves, minced
â€¢3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
â€¢1 cup vegetable or chicken broth
â€¢1 tablespoon dried basil
â€¢1 teaspoon crushed red pepper flakes
â€¢1/2 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢1 package (16 ounces) uncooked penne pasta
â€¢1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
â€¢1 cup pitted Greek olives
â€¢1/3 cup grated Parmesan cheese
â€¢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.
â€¢ Meanwhile, cook penne according to package directions; drain.
â€¢ 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.
â€¢ Cover and bake at 375° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.