Penne With Tomatoes Olives And Two Cheeses Recipes

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PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes and Basil image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish

Steps:

  • Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
  • Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
  • Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
  • Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
  • Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

HEARTY TOMATO-OLIVE PENNE



Hearty Tomato-Olive Penne image

Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne With Tomatoes, Olives and Two Cheeses image

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 your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

Provided by SharleneW

Categories     Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  • Add onion and garlic and sauté for a few minutes until onion is translucent.
  • Add tomatoes, basil and crushed red pepper.
  • (See note below about the pepper).
  • Crush tomatoes with a potato masher to break into smaller pieces.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  • This will take about an hour.
  • Season to taste with salt and pepper.
  • When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  • Drain pasta and toss with remaining 3 tablespoons of olive oil.
  • Stir in pasta mixing thoroughly.
  • Mix in Havarti cheese.
  • Pour into 13x9/2-inch glass baking dish.
  • Sprinkle top with olives and then the Parmesan cheese.
  • Bake at 350° until heated thoroughly, about 30 minutes.
  • Sprinkle with fresh basil before serving.
  • Note: Use your best judgment about the crushed red pepper.
  • I found 1 1/2 teaspoons quite spicy.
  • My whole family can enjoy this dish if I only use 1 teaspoon.

PENNE WITH TWO TOMATOES AND MOZZARELLA



Penne with Two Tomatoes and Mozzarella image

We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Steps:

  • Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
  • Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 501 g, Fat 15 g, Fiber 4 g, Protein 23 g

PENNE WITH TOMATOES, BASIL AND TWO CHEESES



Penne With Tomatoes, Basil and Two Cheeses image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 main-course servings, 8 first-course servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 pound penne
1/4 pound Emmenthaler cheese
1/2 pound mozzarella, cut into 1/2-inch cubes
4 ripe tomatoes, seeded and chopped
1/2 cup shredded basil
Coarse salt and freshly ground pepper to taste

Steps:

  • Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
  • While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
  • Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 16 grams, Carbohydrate 92 grams, Fat 34 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 780 milligrams, Sugar 7 grams, TransFat 0 grams

BON APPEITT PENNE TOMATOES, OLIVE AND TWO CHEESES



BON APPEITT PENNE TOMATOES, OLIVE AND TWO CHEESES image

Categories     Pasta

Number Of Ingredients 11

6 tablespoons olive oil
1 teaspoon minced garlic
1 1/2 cups chopped onion
3 28 cans Italian plum tomatoes CANS
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups low salt chicken broth
1 pound penne ortigatoni
2 1/2 cups grated havarti cheese
1/3 cup pitted Kalamata olives sliced
1/3 cup grated Parmesan cheese

Steps:

  • HEAT 3 TBLS OIL IN HEAVY LARGE dUTCH OVEN OVER MED-HIGH HEAT.
  • ADD ONIONS AND GARLIC; SAUTE UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINS.
  • MIX IN TOMATOES, DRIED BASIL AND CRUSHED RED PEPPER
  • BRING TO A BOIL, BREAKING UP TOMATOES WITH BACK OF SPOON.
  • ADD BROTH,BRING TO A BOIL.
  • REDUCE HEAT TO MEDIUM SIMMER UNTIL MIXTURE THICKENS TO CHUNKY SAUCE AND IS REDUCED TO 6 CUPS, STIRRING OCCASIONALLY, ABOUT 1 HOUR 10 MINS
  • (CAN BE MADE 2 DAYS AHEAD)
  • PREHEAT OVEN 375.
  • COOK PASTA, DRAIN WELL
  • MIX SAUCE AND COOKED PASTA TO BLEND. MIX IN HAVARTI CHEESE.
  • TRANSFER PASTA TO 13 X 9 X 2 INCH GLASS BAKING DISH. SPRINKLE WITH PARM CHEESE
  • BAKE UNTIL PASTA IS HEATED THROUGH ABOUT 30 MINS.

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