After the first attempt of an olive pasta dish, Anne Marie, a friend and loyal reader (thanks!), sent me a recipe to try in hopes it was the one. She did mention that it was from a friend of hers and she had not tried it yet. I say try it. I thought it was delicious (Mom – make a half recipe. It makes a lot of food).
The recipe (with some pictures):
Penne with Tomatoes, Olives, and Two Cheeses
6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil
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.
I think that you could also bake in some olives if you want a more olivey taste. I say this is one to try though. Let me know if you make it and how it tastes!