STREAMING NOW: No Reservations

Penne With Tomatoes, Olives and Two Cheeses

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  2. Add onion and garlic and sauté for a few minutes until onion is translucent.
  3. Add tomatoes, basil and crushed red pepper.
  4. (See note below about the pepper).
  5. Crush tomatoes with a potato masher to break into smaller pieces.
  6. Add broth and bring to a boil.
  7. Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  8. This will take about an hour.
  9. Season to taste with salt and pepper.
  10. When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  11. Drain pasta and toss with remaining 3 tablespoons of olive oil.
  12. Stir in pasta mixing thoroughly.
  13. Mix in Havarti cheese.
  14. Pour into 13x9/2-inch glass baking dish.
  15. Sprinkle top with olives and then the Parmesan cheese.
  16. Bake at 350° until heated thoroughly, about 30 minutes.
  17. Sprinkle with fresh basil before serving.
  18. Note: Use your best judgment about the crushed red pepper.
  19. I found 1 1/2 teaspoons quite spicy.
  20. My whole family can enjoy this dish if I only use 1 teaspoon.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: