PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
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
Provided by SharleneW
Categories Penne
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
- Add onion and garlic and sauté for a few minutes until onion is translucent.
- Add tomatoes, basil and crushed red pepper.
- (See note below about the pepper).
- Crush tomatoes with a potato masher to break into smaller pieces.
- Add broth and bring to a boil.
- Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
- This will take about an hour.
- Season to taste with salt and pepper.
- 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.
- Drain pasta and toss with remaining 3 tablespoons of olive oil.
- Stir in pasta mixing thoroughly.
- Mix in Havarti cheese.
- Pour into 13x9/2-inch glass baking dish.
- Sprinkle top with olives and then the Parmesan cheese.
- Bake at 350° until heated thoroughly, about 30 minutes.
- Sprinkle with fresh basil before serving.
- Note: Use your best judgment about the crushed red pepper.
- I found 1 1/2 teaspoons quite spicy.
- My whole family can enjoy this dish if I only use 1 teaspoon.
PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Categories Cheese Herb Olive Pasta Tomato Bake Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
- Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
- Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
BON APPEITT PENNE TOMATOES, OLIVE AND TWO CHEESES
Categories Pasta
Number Of Ingredients 11
Steps:
- HEAT 3 TBLS OIL IN HEAVY LARGE dUTCH OVEN OVER MED-HIGH HEAT.
- ADD ONIONS AND GARLIC; SAUTE UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINS.
- MIX IN TOMATOES, DRIED BASIL AND CRUSHED RED PEPPER
- BRING TO A BOIL, BREAKING UP TOMATOES WITH BACK OF SPOON.
- ADD BROTH,BRING TO A BOIL.
- REDUCE HEAT TO MEDIUM SIMMER UNTIL MIXTURE THICKENS TO CHUNKY SAUCE AND IS REDUCED TO 6 CUPS, STIRRING OCCASIONALLY, ABOUT 1 HOUR 10 MINS
- (CAN BE MADE 2 DAYS AHEAD)
- PREHEAT OVEN 375.
- COOK PASTA, DRAIN WELL
- MIX SAUCE AND COOKED PASTA TO BLEND. MIX IN HAVARTI CHEESE.
- TRANSFER PASTA TO 13 X 9 X 2 INCH GLASS BAKING DISH. SPRINKLE WITH PARM CHEESE
- BAKE UNTIL PASTA IS HEATED THROUGH ABOUT 30 MINS.
FRESH TOMATO AND GARLIC PENNE FOR TWO
Make dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.
Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
PENNE WITH TWO TOMATOES AND MOZZARELLA
We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
- Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 501 g, Fat 15 g, Fiber 4 g, Protein 23 g
HEARTY TOMATO-OLIVE PENNE
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
PENNE WITH TOMATOES AND OLIVES
Steps:
- Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
- In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
- Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
PENNE PASTA WITH TOMATOES AND CHEESE
This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.
Provided by MrsEl
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 Tbsp oil in pan.
- Saute onion and garlic.
- Mix in tomatoes, basil and ground red pepper.
- Bring to a boil, breaking up tomatoes.
- Add broth and boil.
- Reduce heat and simmer about 1 hour.
- (Can make this much ahead.) Cook pasta and drain.
- Toss with 3 Tbsp oil.
- Mix pasta with sauce and then mix in Havarti cheese.
- Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
- Bake in 375 oven about 30 minutes.
- ½ of this recipe will easily serve 4.
Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3
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