Globe
Recipes

Ingredients:

· 6 Tbs. olive oil

· 1½ cups chopped onion

· 1 tsp. minced garlic

· 3 cans Italian plum tomatoes, drained (28 oz)

· 2 tsp. dried basil

· 1½ tsp. dried crushed red pepper

· 2 cups canned chicken broth

· 1 lb. penne

· 2 ½ cups packed grated Havarti cheese

· 1/3 cup sliced Kalamata olives

· 1/3 cup grated Parmesan cheese

· ¼ cup finely chopped fresh basil

Directions:

SAUCE:

1. Heat 3 tablespoons oil in large deep pan over medium-high heat.

2. Add onion and garlic; sauté until onion is translucent, about 5 minutes.

3. Mix in tomatoes, dried basil and crushed red pepper.

4. Bring to boil, breaking up tomatoes with back of spoon.

5. Add broth; bring to boil.

6. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes.

7. Season with salt and pepper.

8. Can be made 2 days ahead.

9. Cover and chill.

10. Re-warm over low heat before continuing.



PASTA:



1. Preheat oven to 375°F.

2. Cook pasta in large pot of boiling salted water until tender but still firm to bite.

3. Drain well.

4. Return pasta to same pot.

5. Toss with 3 tablespoons oil.

6. Pour sauce over and toss to blend.

7. Mix in Havarti cheese.

8. Transfer pasta to 13”x9”x2” glass baking dish.

9. Sprinkle with olives, then Parmesan.

10. Bake until pasta is heated through, about 30 minutes.

11. Sprinkle with basil.

12. BON APPETITE !!!!!!!

Source: Maria Teresa