Monday, February 21, 2011

Penne with Havarti Cheese and Basil

This is my secret weapon. It's my go to meal when I want to impress new friends. It's also pretty easy to make the day and pop in the oven the day you need it.

6 Tbsp Olive oil
1 1/2 onion, chopped
1 tsp garlic, minced
3-28 oz cans of tomato, drained
2 tsp dried basil
1 1/2 tsp crushed red pepper
2c chicken broth
1 lb penne pasta
2 1/2c Havarti cheese, shredded
1/2c parmesan
1/4c fresh basil (if you have it)

Over a medium heat, sauté onion and garlic in 3 Tbsp Olive oil. Mix in the tomatoes, dried basil, and red pepper. I use diced canned tomatoes because it's faster, you can use whole tomatoes and just break them apart as you add them to the pot. Bring mixture to a boil. Add broth. Bring to a boil again and reduce heat. Simmer for about 1 hour and 10 minutes, stirring every once in awhile. Cook and drain the pasta. Mix the remainder of the olive oil with the pasta. Let the pasta and the sauce cool. Mix the pasta, sauce and cheese together. Put in a baking dish. I like to divide the pasta into two baking dishes. I cook one and freeze the other for later. Bake at 350˚F for 30-45 minutes. Mix in the fresh basil right before serving.

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