Hearty Havarti

This recipe is a fall and winter staple around here…and it never disappoints. The funny thing is, it was almost forgotten all together because of a "disagreement" the mister and the missus had early in their marriage. While I don't remember the context of that particular conversation, I quite vividly recall his comment, "And the only thing you ever make is your HAVARTI pasta…"

Well, what could I say? It was {and still is} really that good! Buy a hearty loaf of bread, toss a fresh green salad, and sit down to this robust meal. Delizioso!

6 tablespoons olive oil

1 ½ cups onion, chopped

1 teaspoon garlic

3 28-ounce cans diced tomatoes, drained

2 teaspoons basil, dried

1 ½ teaspoons red pepper flakes

2 cups chicken broth

salt and pepper to taste

1 pound penne pasta

2 ½ cups havarti cheese, broken into pieces

½ cup Parmesan cheese, grated

¼ cup fresh basil, chopped

 

Heat 3 tablespoons of olive oil in a Dutch oven over medium–high
heat. Saute onion and garlic 5 minutes. Add tomatoes, basil, and red pepper
flakes. Bring to a boil. Add broth. Reduce heat and simmer 1 hour. Add salt and
pepper to taste.

Cook pasta according to package directions. Drain. Toss with
remaining olive oil and add to tomato sauce (above). Blend in havarti cheese.
Top with Parmesan cheese. Bake 30 minutes at 375 degrees. Sprinkle fresh basil
on top before serving.

Serves 6 -8.