Penne With Tomatoes, Olives and Two Cheeses Recipe
A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in y
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Cooking tools:
- Saucepan
- Potato masher
- Pot
- Colander
- Baking dish
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
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
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