Penne With Tomatoes, Olives and Two Cheeses Recipe
Overview:
Penne With Tomatoes, Olives and Two Cheeses is a delightful and fulfilling dish that boasts a perfect blend of flavors. Originally featured in the February 1995 issue of Bon Appetit, this recipe has stood the test of time and continues to be a favorite for many. It’s a meatless dish, but don’t let that fool you—thanks to the savory Havarti cheese and tangy Kalamata olives, it has enough depth to satisfy even the most ardent carnivores in your family. Paired with a freshly baked loaf of Rosemary Focaccia bread, it makes for a truly memorable meal experience.
- Total Time: 1 hour 40 minutes
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 8
Ingredients:
- 6 tablespoons olive oil, divided
- 1 1/2 cups chopped onions
- 1 clove garlic, minced
- 3 Italian plum tomatoes
- 2 teaspoons dried basil
- 1 1/2 teaspoons crushed red pepper flakes (adjust to taste)
- 2 cups low sodium chicken broth
- 1 pound penne rigate pasta
- 2 cups shredded Havarti cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup Kalamata olives, pitted and sliced
- Fresh basil leaves, for garnish
Instructions:
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Prepare the Sauce:
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- Add chopped onions and minced garlic, and sauté until the onions turn translucent.
- Stir in the Italian plum tomatoes, dried basil, and crushed red pepper flakes.
- Use a potato masher to crush the tomatoes into smaller pieces.
- Pour in the low sodium chicken broth and bring the mixture to a boil.
- Reduce the heat and let the sauce simmer until it reduces to about 6 cups, stirring occasionally. This typically takes around an hour.
- Season the sauce with salt and pepper to taste.
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Cook the Pasta:
- While the sauce is simmering, cook the penne rigate pasta in a large pot of boiling salted water until it is just tender but still slightly firm to the bite.
- Drain the cooked pasta and toss it with the remaining 3 tablespoons of olive oil to prevent sticking.
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Combine Ingredients:
- Once the sauce is ready, mix the cooked pasta into the sauce until thoroughly combined.
- Stir in the shredded Havarti cheese until it melts and blends into the pasta.
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Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Transfer the pasta mixture into a 13×9-inch glass baking dish.
- Sprinkle the sliced Kalamata olives evenly over the top of the pasta.
- Sprinkle the grated Parmesan cheese over the olives.
- Bake the dish in the preheated oven until heated thoroughly, about 30 minutes.
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Serve:
- Once baked, remove the dish from the oven and garnish with fresh basil leaves before serving.
Tips:
- Adjust the amount of crushed red pepper flakes according to your preference for spice. Start with a smaller amount and add more if desired.
- For a richer flavor, consider using freshly grated Parmesan cheese.
- This dish pairs wonderfully with a side of Rosemary Focaccia bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
This Penne With Tomatoes, Olives and Two Cheeses recipe is sure to become a staple in your family’s meal rotation. With its robust flavors and comforting appeal, it’s perfect for both weeknight dinners and special occasions alike. Enjoy! 🍝🧀🍅
