Friday, August 24, 2007

Penne with Havarti

The is my new favorite pasta recipe. I promise you will love it, it's amazing. I have even made it twice in one week.

6 T. Olive Oil, Divided (4T for the sauce and 2 T to toss pasta with)
1 Clove Garlic Minced
4 T. Basil Minced
2 Cups Chicken Broth
1 C. Onion Finely Chopped
1 Can Italian Stewed Tomatoes (28 oz.)
1/2 Teaspoon Red Pepper Flakes
2 1/2 Cups Grated Havarti Cheese
1/2 to 2/3 cup olive tanpenade- you can find it at Costco or in a local grocery store next to the sliced cheese and prepared dips.
1/4 Cup Fresh Basil Leaves
1/3 Cup Parmesan Cheese

Combine the first seven ingredients in stockpot; simmer sauce until reduced by half. Cook 16 oz. of penne pasta. Drain and toss with 2 T. olive oil. Add sauce and 2-½ c. havarti cheese grated. Mix together and put in a 9x13 pan (sprayed with Pam). Cover with basil, olive tanpenade and 1/3 cup Parmesan cheese. Bake @ 350 degrees for 30 minutes

* This sauce freezes well and is good over any kind of pasta.


theabby said...

I am sitting here eating havarti cheese and crackers. Maybe I will back off the cheese and make this for dinner!! Thanks for a great idea.

lola said...

It was very good! Thank husband loved it! A good use of our havarti cheese from wisconsin...better be used than to be thrown away. Muah!