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The sauce, which has a wonderful chicken stock, is simmered just long enough to develop a full flavor. Add the mild Romano and stronger parmesan cheeses and bake the pasta for a great meal. -- EclecticCooking.com

Ingredients:

6 Tbsp olive oil
2 Cups (4 dl) chicken stock
1 1/2 Cups (3 dl) red onion, chopped
1 lb penne pasta
1 tsp garlic, minced
2 1/2 Cups (5 dl) Romano cheese
3 8 oz (3, 240 g) cans chopped tomatoes, drained
1/3 Cup (2/3 dl) sliced black olives
2 tsp basil, chopped
1/3 Cup (2/3 dl) parmesan cheese, grated
1 1/2 tsp red crushed pepper

Directions:

Preheat oven to 400 degrees F (200 degrees C)

Heat half the oil in a heavy large skillet over medium-high heat. Add onion and garlic and saute 3-5 minutes or until onion is translucent. Mix in tomatoes, basil, and red pepper. Boil, breaking up tomatoes, and add stock to pan. Return to a boil, reduce heat to medium, and simmer until sauce thickens and is reduced to 6 cups, 45 minutes to 1 hour. Season to taste with salt and pepper. Preheat oven to 375.

Cook pasta according to package directions until al dente. Drain well. Return pasta to the pot and toss with remaining oil. Pour sauce over the pasta and toss to coat. Sprinkle with Romano cheese. Place pasta in baking dish, top with olives and parmesan, and bake in the oven 25-30 minutes at 400 degrees F (200 degrees C). Sprinkle with fresh basil, if desired, and serve immediately.

(Serves 4)

Penne with Two Cheeses and Tomatoes. To import, drag image to your MacGourmet recipe box.

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