Penne with Tomatoes, Olives and Monterey Jack

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


  1. Heat 3 tablespoons of the oil in a heavy saucepan over medium high heat.
  2. Add onion and garlic; sauté for about 5 minutes.
  3. Mix in tomatoes, dried basil and crushed red pepper.
  4. Bring to a boil. Add broth then simmer until mixture is reduced to 6 cups, about 1 hour 10 minutes.
  5. Preheat oven to 375 degrees F.
  6. Cook pasta in large pot of boiling salted water until tender. Drain well.
  7. Return pasta to same pot.
  8. Toss with 3 tablespoons oil.
  9. Pour 1/2 to 2/3 of the sauce over and toss to blend. (Refrigerate or freeze remaining sauce for future use)
  10. Mix in cheese.
  11. Transfer pasta to 13x9x2 inch glass baking dish.
  12. Sprinkle with olives. Bake until pasta is heated through, about 30 minutes.
  13. Sprinkle with basil.