Penne pasta with olives and Tomatoes

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Serves: 6 to 8
Prep Time:
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6 Tbsp olive oil, extra virgin divided
1 1/2 c onions, vidalia, chopped
1 tsp garlic minced
1 or 2 can(s) 28 oz italian plum tomatoes ,drained
2 tsp fresh basil chopped
1 1/2 tsp red pepper flakes
2 c chicken stock
salt and pepper to taste
1 lb penne pasta
2 1/2 c havarti cheese,grated
1/2 c kalamata olives,sliced
1/2 c fresh parmesan cheese,grated
1/4 c fresh basil,chopped [garnish]

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shirley terhaar Recipe
Well Seasoned
richmond, IN (pop. 36,812)
Member Since Jul 2011
shirley's notes for this recipe:
We like this i just started making it a few years ago .We love it
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Heat 3tablesppons oil in dutch oven over medium heat.Saute onion and garlic for 5 minutes.Add tomtoes,basil and red pepper flakes,Bring to boil.Break tomatoes with back of a spoon,Then add broth reduce heat and simmer 1 hour.Add salt and pepper.Set aside.Cook pasta according to package directions, with remaining 3 tablespoons of oil and combine with tomato sauce.Stir in a 13=9 casserloe dish.Top with olives,parmesan.Bake 30 minutes at 375 degrees.Sprinkle fresh basil on top before serving.Serves 6 to 8.


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user Vanessa "Nikita" Milare Kitkat777 - Feb 19, 2012
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user sharon ritz kmanbabe - Jul 29, 2012
Hi, can you tell me if it is 3 can of tomatoes equal to 28 oz. Or is it 3 cans each of 28 oz. Sound good would like to make it. Thank you, Kmanbabe
user shirley terhaar shirlann54 - Jul 29, 2012
1 think its 1 can 28oz you could get 2 cans that way if you need more you got .I can't find the recipe and i havent made it for about a year sorry.

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