Penne Pasta with Tomatoes

I love this pasta dish in the winter when practically everything is out of season and I’m bored with all my “family standards.”

Yield: Serves 6 to 8


  • 6 tablespoons olive oil, divided
  • 1 1/2 cups onion, chopped
  • 1 teaspoon garlic, minced
  • 3 28-oz.) cans Italian plum tomatoes, drained
  • 2 teaspoons fresh basil, chopped
  • 1 1/2 teaspoons red pepper flakes
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16-oz. pkg. penne pasta, uncooked
  • 2 1/2 cups Havarti cheese, grated
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup grated Parmesan cheese
  • Garnish: 1/4 c. fresh basil, chopped


  1. Heat 3 tablespoons oil in a Dutch oven over medium-high heat. Sauté onion and garlic for 5 minutes. Add tomatoes, basil and red pepper flakes; bring to a boil. Mash tomatoes with the back of a spoon, and then add broth. Reduce heat and simmer one hour. Add salt and pepper; set aside. Cook pasta according to package directions; drain. Toss with remaining 3 tablespoons oil and combine with tomato sauce. Stir in Havarti cheese. Pour in an ungreased 13"x9" casserole dish. Top with olives, and then Parmesan cheese. Bake, uncovered, at 375 degrees for 30 minutes. Sprinkle fresh basil on top before serving.
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