Tuesday, September 12, 2006

Penne with Tomatoes, Olives and Cheeses - Adapted from Bon Appetit

This is one of our favorite meatless pasta dishes from a 1995 Bon Appetit. We serve it as a main course but it could be used as a side. Also, the addition of some diced chicken or sausage would be good. Cook 1 pound of penne pasta according to package directions, drain, and toss with 3T olive oil. While the pasta is cooking saute a diced large onion and 3 cloves of garlic in 4T olive oil. Add hot pepper flakes to taste, we use about 2T and stir in 3 cans of plum tomatoes. Bring to a boil and then add 2C stock, again, we use chicken but vegetable stock would be good as well. Reduce this mixture to 6C. Mix the sauce with the pasta and stir in 2 1/2C grated havarti cheese. There are many varieties of havarti containing herbs. Any would work well in this recipe. Transfer to a baking dish and bake at 375 F for 30 min. Top with sliced kalamata olive, 1/3C grated parmesan cheese and fresh basil. It serves 6 generously. We serve it with a green salad and any wine you wish, red or white.



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