A cozy winter pasta recipe adapted from a 1994 Bon Appétit classic, made with simple ingredients and perfect for cold nights at home.
Prep Time:20 minutes
Cook Time:2 hours (approximately)
Total Time:2 hours 20 minutes
Yield:4 servings 1x
Category:Dinner
Method:Stovetop and oven
Cuisine:Italian
Ingredients
Scale
3 28 oz. cans diced Italian tomatoes in their juices
2 teaspoons of dried Tuscan herbs
1 teaspoon crushed red pepper flakes
2 medium onions, chopped
2 garlic cloves minced
1/2 cup castlevaltran olives, pitted and halved
1/2 cup dry white wine
6 tablespoons olive oil (3 tablespoons for cooking and 3 tablespoons for drizzling over the cooked pasta)
8-10 ounces of grated Havarti cheese
1/3 cup grated Parmesan cheese
1 lb. penne pasta
Salt and pepper to taste
Instructions
Chop the onions, mince the garlic, add 3 tablespoons of olive oil to a large Dutch oven, and sautée untile the onions are softened and translucent. This should take about 5 minutes.
Add the dried herbs and red pepper flakes and continue cooking for 2 to 3 minutes more.
Add 1/2 cup of white and deglaze the pan.
Add the tomatoes and their juices, salt and pepper to taste, and when the mixture is bubbling, reduce the heat to a simmer and cook for at least an hour (preferably longer if you have time), stirring once in a while to avoid burning on the bottom of the pan.
Meanwhile, preheat the oven to 375 degrees.
Bring a pot of water to a boil and add salt, pasta, and cook until al dente. You want it a little bit more al dente than if you were serving it immediately, since you will be baking the pasta once it has cooked.
Drain the pasta and add the pasta to the Dutch oven with the cooked tomatoes. Add the grated Havarti cheese and thoroughly stir the mixture until combined.
Add the pasta to a rectangular baking dish, sprinkle the parmesan cheese and olives over the top, and place it in the oven. Bake for 30 minutes.
Remove the pasta from the oven, serve it in warmed pasta bowls, and enjoy!