Penne With Tomatoes Olives And Two Cheeses Food

TOMATO AND OLIVE PENNE

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.

FRESH TOMATO AND GARLIC PENNE FOR TWO

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

PENNE WITH TOMATOES AND TWO CHEESES

Steps:

• Dice the onion and saute in olive oil for about six or seven minutes.
• Add the garlic, stirring to make sure the garlic does not burn. Add the dried basil, crushed red pepper and salt and pepper.
• Add the three cans tomatoes, drained. Stir often and let cook for about an hour.
• Meanwhile, cook the penne pasta in salted water just until cooked al dente. Slightly undercooked is better. Drain and then put back into pot and mix in about a tablespoon of olive oil.
• Add the tomato and onion mixture and stir.
• Mix in the grated Havarti Cheese and sir to mix. Pour into a prepared baking dish that has been buttered and top with the grated parmesan.
• Bake uncovered for about 25 to 30 minutes in a 375 degree oven.

FETTUCCINE WITH TOMATOES, OLIVES, AND GOAT CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes. Add olives and mix to combine.
• Drain fettuccine and add to the skillet. Cook until lightly browned, about 2 minutes. Season with salt and pepper. Add goat cheese and cook until slightly melted, about 2 minutes. Sprinkle with green onions and serve.

PENNE WITH TOMATO, BASIL, OLIVES AND PECORINO

Steps:

• Preheat oven to 200°C/400°F/gas 6.
• Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they're roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar.
• Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.

PENNE WITH TOMATOES AND OLIVES

Steps:

• Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
• In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
• Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

PENNE, TOMATO, AND MOZZARELLA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
• Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

SUN DRIED TOMATO PENNE PASTA SALAD WITH GOAT CHEESE

Steps:

• To begin making the Sun Dried Tomato Penne Pasta Salad With Goat Cheese, firstly we will make the Sun-dried tomato pesto.
• Blend all the ingredients under 'Sun dried tomato pesto' in a food processor, to a coarse paste. Adjust the quantity of olive oil, if required.
• The next step is to prepare the salad. Cook the pasta in a saucepan as per instructions on the packet. Rinse under cold water and drain.
• In a small bowl mix together the pesto, balsamic vinegar, olive oil, black pepper and salt according to your taste.
• In a salad bowl, toss together the pasta with sun dried tomato dressing, cherry tomatoes, spinach leaves, olives, capers and goat cheese.
• Garnish with basil leaves, sun-dried tomato bits and pine nuts.
• Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

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 TOMATOES AND BASIL

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.

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

HEARTY TOMATO-OLIVE PENNE

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.

PENNE PASTA SALAD WITH SPINACH AND TOMATOES

Steps:

• Cook pasta as directed on package.
• Drain well.
• Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended.
• Add pasta and spinach; toss to coat well.
• Add tomatoes and cheeses; toss gently to mix.
• Serve warm or at room temperature.

PENNE WITH TUNA, CHERRY TOMATOES AND OLIVES

Steps:

• Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well.
• Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
• Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
• Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
• Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately.

PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE

Steps:

• Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
• Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
• Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE

Steps:

• Heat oil in a large Dutch oven over medium heat.
• Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
• Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
• Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
• Season with salt and pepper.
• At this point you can refrigerate the sauce up to 2 days.
• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
• Pour the sauce over the cooked pasta in the pot; toss to combine.
• Add in both the Swiss and mozzeralla cheeses; mix well to combine.
• Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
• Bake for about 30 minutes, or until the casserole is hot and bubbly.
• Delicious!