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Penne with Tomatoes and Olives
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Penne with Tomatos and Olives
  • 1/2 c. water
  • 1 1/2 c. chopped onion
  • 1 tsp. minced garlic, more to taste
  • 3 - 28 oz. cans plum tomatoes, drained
  • 2 tsp. dried basil
  • 2 c. vege broth
  • Bill's Best Chik'nish Seasoning (for the broth), to taste
  • 1 lb. penne pasta
  • 2 1/2 c. grated veggie cheese of your choice (optional)
  • 1/3 c. slice pitted Kalamata olives
  • 1/4 c. finely chopped fresh basil
  1. Heat water in heavy large Dutch oven over medium-high heat.
  2. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
  3. Mix in tomatos and basil. Bring to a boil, breaking up tomatoes with the back of spoon.
  4. 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 minutes.
  5. Adjust seasonings. Can be made 2 days ahead. Cover and chill.
  6. Return to low heat before continuing.

Preheat oven to 375. Cook pasta in a large pot of boiling salted water until tender but firm to the bite. Drain well. Add sauce and optional cheese. Pour into 9×13 glass baking dish. Top with olives. Bake until pasta is heated through, about 30-40 minutes. Then sprinkle with fresh basil. NOTE: If you make this the night before, the time for reheating is increased to 1 hour or so depending on your oven.