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Penne With Tomatoes, Olives and Two Cheeses

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“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”
1hr 40mins

Ingredients Nutrition


  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.

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