Recipe Creator: www.epicurious.com
If a bite of this doesn’t taste like a day in the Italian sun, we don’t know what will. Use fresh Italian plum (Roma) tomatoes, if you can.
- 6 Tbsp olive oil
- 1 ½ cups onion, chopped
- 1 tsp garlic, minced
- 3 28-oz cans Italian plum tomatoes, drained
- 2 tsp dried basil
- 1½ tsp dried crushed red pepper
- 2 cups canned low-salt chicken, or vegetable broth
- 1 lb penne or rigatoni
- 2½ cups packed Bothwell Monterey Jack, grated
- ⅓ cup sliced pitted Kalamata olives
- ¼ cup fresh basil, finely chopped
- Heat 3 tablespoons of the oil in a heavy saucepan over medium high heat.
- Add onion and garlic; sauté for about 5 minutes.
- Mix in tomatoes, dried basil and crushed red pepper.
- Bring to a boil. Add broth then simmer until mixture is reduced to 6 cups, about 1 hour 10 minutes.
- Preheat oven to 375 degrees F.
- Cook pasta in large pot of boiling salted water until tender. Drain well.
- Return pasta to same pot.
- Toss with 3 tablespoons oil.
- Pour 1/2 to 2/3 of the sauce over and toss to blend. (Refrigerate or freeze remaining sauce for future use)
- Mix in cheese.
- Transfer pasta to 13x9x2 inch glass baking dish.
- Sprinkle with olives. Bake until pasta is heated through, about 30 minutes.
- Sprinkle with basil.