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Pasta Recipes
Penne with Tomatoes,
Olives & Two Cheeses
6 tablespoons of Olive oil
1 1/2 cups of chopped onion
1 teaspoon of minced garlic
3 cans of Italian plum tomatoes;
2 teaspoons of dried basil
1 1/2 teaspoons of dried crushed red pepper
2 cups of canned low-salt chicken broth
1 pound of Penne or rigatoni
2 1/2 cups of packed grated Havarti cheese
1/3 cup of sliced pitted brine-cured olives
1/3 cup of grated Parmesan cheese
1/4 cup of finely chopped fresh basil
Heat 3 tablespoons oil in heavy large Dutch
oven over medium-high heat. Add onion and garlic; saute 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 375ºF. 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. Serves
4.
Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster
v2.0l. |
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