Penne With Tomatoes, Olives and Two Cheeses

The scent of simmering tomatoes, garlic, and basil always transports me back to my grandmother’s kitchen in Sicily. I remember standing on a stool, mesmerized as she’d crush plump, sun-ripened tomatoes with her hands, the juice staining her apron a vibrant red. This recipe, though a stateside adaptation, captures that same rustic, comforting essence – a taste of family, tradition, and the joy of simple, flavorful food. It’s a dish that whispers stories of sun-drenched afternoons and shared laughter around a crowded table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6-8
• Yield: One 13×9 inch baking dish
• Dietary Type: Vegetarian

Ingredients

• 6 tablespoons olive oil (divided)
• 1 1/2 cups chopped onions
• 1 teaspoon minced garlic
• 3 (28 ounce) cans Italian plum tomatoes, drained
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried crushed red pepper flakes
• 2 cups canned low sodium chicken broth
• 1 lb penne or 1 lb rigatoni pasta
• 2 1/2 cups packed grated Havarti cheese
• 1/3 cup sliced pitted oil-cured olives (such as Kalamata)
• 1/3 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh basil

Equipment Needed

• Large saucepan
• Potato masher
• Large pot
• 13x9x2-inch glass baking dish

Instructions

1. Begin by heating 3 tablespoons of the olive oil in a large saucepan over medium-high heat. The goal is to infuse the oil with the aromatic base for the sauce.

2. Add the chopped onions and minced garlic to the heated oil. Sauté for a few minutes, until the onions become translucent and fragrant. This step is crucial; don’t rush it. The softened onions and garlic form the foundation of the sauce’s depth.

3. Add the drained Italian plum tomatoes, dried basil, and crushed red pepper flakes to the saucepan. The aroma at this stage is truly intoxicating, a promise of the flavors to come.

4. Using a potato masher, crush the tomatoes to break them into smaller pieces. This helps to release their juices and create a smoother sauce consistency. If you prefer a chunkier sauce, you can crush them less thoroughly.

5. Pour in the low sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer gently, uncovered, until the sauce is reduced to about 6 cups. This process, which will take approximately an hour, concentrates the flavors and thickens the sauce to the perfect consistency. Stir occasionally to prevent sticking and ensure even reduction. Taste and adjust seasoning with salt and pepper as needed.

6. While the sauce is simmering, cook the penne or rigatoni pasta in a large pot of boiling salted water according to package directions, until it is just tender but still slightly firm to the bite (al dente). This ensures the pasta will maintain its texture during baking.

7. Once the pasta is cooked, drain it well and return it to the pot. Toss the drained pasta with the remaining 3 tablespoons of olive oil. This helps to prevent the pasta from sticking together and adds a lovely sheen.

8. Stir the prepared tomato sauce into the pasta, mixing thoroughly to coat all the noodles evenly. Ensure that every piece of pasta is generously covered in the vibrant, flavorful sauce.

9. Gently fold in the grated Havarti cheese. The Havarti will melt slightly, creating a creamy, decadent texture that complements the tanginess of the tomatoes.

10. Pour the pasta mixture into a 13x9x2-inch glass baking dish, spreading it evenly. This ensures even cooking and browning.

11. Sprinkle the top of the pasta with the sliced Kalamata olives, followed by the grated Parmesan cheese. The salty olives and nutty Parmesan add a final layer of flavor and visual appeal.

12. Bake in a preheated oven at 350°F (175°C) until heated thoroughly and the Parmesan is melted and lightly golden, about 30 minutes.

13. Remove from the oven and sprinkle with the finely chopped fresh basil before serving. The fresh basil adds a vibrant burst of freshness and aroma.

Expert Tips & Tricks

• Adjust the Spice: Taste the crushed red pepper flakes before adding them to the sauce. Some varieties can be quite potent. Start with a smaller amount (1 teaspoon) and add more to taste if you like a spicier dish.
• Cheese Variations: Feel free to experiment with different cheeses. Fontina or mozzarella would also work well in place of Havarti.
• Make-Ahead Option: The sauce can be made a day ahead and stored in the refrigerator. This actually allows the flavors to meld and deepen.
• Broth Boost: If you want a richer sauce, use a higher quality chicken broth or even vegetable broth for a vegetarian option.
• Pasta Perfection: Don’t overcook the pasta! It should be al dente because it will continue to cook in the oven.

Serving & Storage Suggestions

Serve the Penne with Tomatoes, Olives, and Two Cheeses hot, straight from the oven. A simple green salad and a crusty loaf of bread make excellent accompaniments. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or bake in a preheated oven at 350°F (175°C) until heated through. For longer storage, the dish can be frozen for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	10mg	3%
Sodium	300mg	13%
Total Carbohydrate	55g	20%
Dietary Fiber	5g	20%
Sugars	8g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the Parmesan cheese or substitute with a vegan Parmesan alternative. Ensure your broth is vegetable broth.
• Gluten-Free: Use gluten-free penne or rigatoni pasta.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for an extra kick.
• Add Vegetables: Sauté diced zucchini, bell peppers, or mushrooms with the onions and garlic for added nutrients and flavor.
• Fresh Herbs: Substitute dried basil with fresh basil for a more vibrant flavor. Use about 1/4 cup of chopped fresh basil in place of 2 teaspoons of dried basil.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! If using fresh tomatoes, you’ll need about 6 pounds. Peel and chop them before adding them to the sauce. You may need to adjust the simmering time to achieve the desired sauce consistency.

Q: Can I make this dish ahead of time and bake it later?
A: Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time to ensure it’s heated through.

Q: What if I don’t have Havarti cheese?
A: You can substitute with mozzarella, fontina, or provolone cheese. These cheeses melt well and offer a similar creamy texture.

Q: How can I make this dish less spicy?
A: Reduce the amount of crushed red pepper flakes or omit them altogether. You can also remove the seeds from the pepper flakes, as they contain most of the heat.

Q: Can I freeze this dish?
A: Yes, you can freeze the assembled dish before or after baking. Wrap it tightly in plastic wrap and then foil, or store it in an airtight freezer-safe container. Thaw completely before reheating.

Final Thoughts

This Penne with Tomatoes, Olives, and Two Cheeses is more than just a recipe; it’s an invitation to slow down, savor the simple pleasures, and share a delicious meal with loved ones. The combination of tangy tomatoes, salty olives, and creamy cheeses creates a symphony of flavors that is both comforting and satisfying. I encourage you to give it a try, experiment with your favorite ingredients, and make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! Perhaps serve it alongside a crisp, dry Italian white wine like Pinot Grigio for the perfect culinary experience.