RIGATONI WITH TOMATOES AND TWO CHEESES
3 TBS olive oil
1 cup chopped onion
2 cloves garlic, minced or pressed
3 1/2 lbs. tomatoes, peeled, cored and chopped
2 tsp dried basil
1 1/2 tsp red pepper flakes
2 cups chicken broth
6 TBS tomato paste
1 lb. rigatoni
2 TBS olive oil
2 1/2 cups Havarti cheese, grated
1/3 cup sliced Kalamata olives (optional)
1/2 cup Parmesan or Asiago cheese, grated
1/3 cup fresh basil, finely chopped
Heat 3 TBS olive oil in a large Dutch oven over medium-low heat. Add onion
and garlic and saute until the onion is soft, but not brown. Mix in the chopped
tomatoes, dried basil and red pepper flakes. Bring the mixture to a boil,
breaking up tomatoes with the back of a spoon. Add the chicken broth and once
again, bring to a boil. Reduce heat to medium and simmer for 45 minutes,
stirring occasionally. Stir in tomato paste and continue simmering for 30
minutes. Adjust seasoning.
Preheat oven to 375 degrees. Cook the pasta in a large pot of boiling water
until al dente. Drain well and return the pasta to the pot. Toss with 2 TBS
olive oil. Mix the pasta with the sauce to blend. Stir in the Havarti cheese
and spread the mixture in a 13 x 9 x 2 inch glass baking dish. Sprinkle with
olives (if desired) and top with grated Parmesan. Bake the pasta until heated
through and bubbling (about 30 minutes). Top with chopped basil and serve
immediately. 6 servings.
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