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Penne with Havarti and Kalamata Olives

May 15, 2011

Do I have a treat for you! I’m sharing one of my signature, tried-and-true dishes. This is the dinner I bring to my friends after they’ve just had a baby. And it’s our Christmas Eve tradition. Ladies and gentlemen, I present you … Penne Pasta with Havarti and Kalamata Olives.

The recipe was given to me by a friend more than 10 years ago. I think it was from an online recipe site, but I’ve adapted it over the years to the recipe below. This is a hearty vegetarian dish, and can be made gluten-free by substituting the pasta for “penne” rice noodles if you wish. (I did that for a friend and it tasted just as good as the original.)

One of my favorite memories of eating this pasta was in a September 2007 massive heat wave. I was 8-months pregnant with Sophie and the only air-conditioned room in the house was our bedroom. Bryan, the dogs and I literally spent the entire weekend in that room, even eating our meals in there. This leftover pasta was one of the things we ate in our “bedroom refrigerator.”

Let me warn you this dish is time consuming to make. It’s super easy and is so worth the wait. But don’t attempt this when you get home at 8 p.m. and are starving. I like to make it Sunday nights and we enjoy the leftovers through the week.

Penne Pasta with Havarti and Kalamata Olives

4 Tbsp. olive oil

1 yellow onion, chopped

2 tsp. minced garlic

5 14 oz. cans of chopped tomatoes, drained

1 tsp. dried basil

1 tsp. crushed red pepper flakes

1 ½ cups chicken broth

1 pound penne pasta

2 cups packed grated Havarti cheese

¾ cup roughly chopped Kalamata olives

½ cup shredded Parmesan cheese

Salt and pepper to taste

Heat the olive oil in a large Dutch oven pot over medium-high heat. Add the chopped onion and garlic. Saute until translucent. Mix in tomatoes, dried basil, red pepper flakes, chicken broth, and salt and pepper. Bring mixture to a boil. Cover and reduce heat. Simmer until the mixture becomes chunky and is thickened. This typically takes one hour. This is the most time-consuming part of the dish.

When the tomato sauce is nearly complete, cook the penne pasta until al dente. This is really important: It MUST be al dente; even under-cooked. It will cook more when it’s mixed with the sauce and baked. Believe me – there’s nothing worse than eating pasta that’s over-cooked.

Meanwhile, preheat the oven to 375-degrees and spray a 9” x 13” baking dish. Chop the Kalamata olives and shred the cheese. Mix the drained pasta into the sauce (off the heat). Add the olives and cheese to the mixture and stir.

Dump the mixture into the baking dish. Top with shredded Parmesan cheese. Here’s another tip: I highly encourage you to use shredded Parmesan cheese, rather than grated. It forms a delicious crust on top that you’ll fight with your dinner guests on who will eat it. If you don’t have shredded, that’s okay. It turns out perfectly fine with grated Parmesan. But I encourage you to try the shredded at least once with this dish.

Bake until pasta is heated through, about 30 minutes. Remove from oven and let sit about 10 minutes before serving.

Seriously, doesn't this look good?!

29 Comments
  1. May 16, 2011 3:36 am

    This sounds better than lasagna!

  2. May 16, 2011 5:08 am

    That looks heavenly! You had me at the olives in the title, but all together it looks great. I definitely am doing post-baby visits and meal drop-offs very often these days! Thanks for sharing.

  3. May 16, 2011 5:27 am

    That looks so good! Yummy!

  4. May 16, 2011 5:51 am

    Mmm . . . This looks yummy, Leah! I’m going to add it to my menu this week and will let you know how it turns out. Thanks for sharing!

  5. May 16, 2011 6:11 am

    Makes me wish I weren’t allergic to olives! Looks yummy!

  6. May 16, 2011 6:16 am

    Oh gosh- that looks awesome. Cheese is my all time, hands down favorite food. And loads of havarti? Heaven. I’ll add this to my “must make ASAP” list!!

  7. May 16, 2011 7:04 am

    This was–and always is–sooooo good.
    GREAT leftovers!!
    Paired it with a Samuel Adams Imperial White…very nice!
    Thank you!!
    :)

  8. May 16, 2011 8:15 am

    Oh will definitely give this one a try – looks like a great après-ski dish too!

  9. May 16, 2011 8:58 am

    This looks delicious and what great comfort food for a new mother. Amazing how I still remember the food some friends brought to help us get through those first few bewilderingly beautiful days. I often make a spinach tortellini dish (actually cheese tortellini in a deliciously gooey sauce of tomato, spinach, onion, cream cheese, etc.). Something about gooey pasta! yummmm.

  10. Lorena permalink
    May 16, 2011 9:40 am

    Yum! Sounds like I have another dish to add to our freezer stash for when the baby comes — and LOVE Bryan’s beer pairing suggestion. I can’t wait to be able to enjoy a cold one soon!

  11. Lena permalink
    May 16, 2011 10:45 am

    Yum, yum, yum –Olives, cheese — yum! I’m going to make this soon, will let you know how it turns out!

    Lena

  12. May 16, 2011 12:00 pm

    This looks delish! I think I may try it out this week.

    I LOVE food posts. :)

  13. juliamunroemartin permalink
    May 16, 2011 12:23 pm

    Definitely making this within the week!! Looks delicious & haven’t cooked with havarti before so can’t wait!

  14. May 16, 2011 2:29 pm

    YUMMMM!!! I was scrolling down my subscriptions to catch up and pounced on this! OK, am starving again as usual after reading your delicious recipes! Your fam is lucky to have a chef in the house!!!

  15. May 16, 2011 5:44 pm

    I am with Caryn you had me at olives. We have suggest smell-press through wordpress on your food posts!!

  16. May 16, 2011 6:25 pm

    Ooooo, Leah, this sounds delicious!! I think I’ll bookmark this recipe and try it sometime soon. Thank you for sharing this yummy recipe!!

    Shari

  17. May 16, 2011 8:06 pm

    Mmmmmm, mmmmm! This sounds and looks absolutely DE-licisous! May need the half the recipe. Can’t really imagine dad eating Kalamata olives. Does Sophie like the olives?Maybe I’ll a half and half dish, eah? Or take the olives out when I put dads’ in a bowl. Thanx for sharing :-)

  18. May 17, 2011 9:36 am

    I love pasta so much, I think I should’ve been Italian. I also loved the image of you and your husband eating this dish in your “bedroom refrigerator.”

    Isn’t it amazing how tastes or smells can take us back to a certain time? It’s like a pocket of memory.

    Thanks for sharing; I want to try this recipe out!

  19. May 17, 2011 1:55 pm

    Hi Leah, the card catalog belongs to my mom actually. We found it on craigslist this week and bought it for her. She plans to put it in the “grandchildren’s room” downstairs and use it to house legos, tinkertoys, baby socks, crayons, etc., etc. :) Kelly

  20. May 17, 2011 3:45 pm

    Made this tonight and it was AMAZING! (but relooking at Leah’s photo, I will put much more parm cheese on next time, mine didn’t have enough of that wonderful parmesan crust on top!)

    • Leah permalink*
      May 17, 2011 4:11 pm

      I tend to go a little overboard with cheese! ;)

  21. May 17, 2011 8:44 pm

    OMG this looks delicious. I’ve gotta try it. LOVE Kalamata olives. And Havarti cheese? YUM!
    Time to copy and paste.

  22. Jennifer Barricklow permalink
    May 18, 2011 2:04 pm

    I make a dish very much like this with mozarella — I’ll try Havarti next time. Yum!

    I second your endorsement of shredded Parmesan; I’ve gotten so I don’t even bother with the grated stuff. Isn’t it amazing how different it tastes? It’s the same stuff, after all, right?

    • Leah permalink*
      May 18, 2011 9:56 pm

      I know! Isn’t it amazing?

  23. May 18, 2011 8:14 pm

    I emailed this to Justin and said, “Make this for me please.” :) It looks delicious!!

    • Leah permalink*
      May 18, 2011 9:56 pm

      Thanks! You won’t regret it.

  24. Lena permalink
    May 23, 2011 7:23 am

    Hey Leah, Tried this dish last night and it was a huge success! fun to make, a joy to eat. leftovers for the week. THANK YOU!

Trackbacks

  1. Paired up: Samuel Adams Imperial White, Penne Pasta w/Havarti and Kalamata Olives « Now playing: The "B" Side
  2. A Year in Cooking « Leah's Thoughts

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