Ingredients:
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Directions:
Heat 1 tablespoon each butter and olive oil in a large heavy Dutch oven over medium-high heat. When it starts to sizzle/smoke, add onion and garlic; sauté until onion is translucent, about 5 to 7 minutes. Mix in tomatoes, chopped or broken apart, dried basil and cayenne. Bring to a boil. Add chicken broth and reserved tomato juice and bring back to a boil. Reduce heat to medium; simmer until mixture thickens to a chunky sauce and is reduced to approximately 6 cups, stirring occasionally, about 1 hour. Season with ground white pepper.
(Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing)
Preheat oven to 375 degrees. Cook pasta in a large pot of boiling, lightly salted water until tender, but still firm to bite. Drain well. Return pasta to the same pot. Toss with remaining 2 tablespoons of olive oil. Pour sauce over pasta 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 fresh basil. |
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