High Maintenance Mom

Heat 3 tablespoons of olive oil in a deep sauce pan over medium heat. Add onions and garlic, saute until translucent (about 5 minutes). Mix in tomatoes, dried basil and crushed red pepper. Bring to a boil (lid off) breaking up tomatoes with back of spoon. Add broth and bring to boil again. Reduce heat to simmer until mixture thickens to a chunky sauce (about 1 hr, 10 min). This sauce can be made as many as 2 days ahead of time, reheat before continuing). Preheat oven to 375F. Cook pasta in salted water until tender but not fully cooked (will cook more in oven). Drain pasta and toss with 3 tablespoons of olive oil. Mix pasta and sauce together and blend.

Mix in Havarti cheese and transfer to shallow baking dish. Bake until pasta is heated through (about 30min). Sprinkle with basil.

From the kitchen of Emily Cohen

6-8

30

This is an amazing pasta dish and while it does take some time to prep
(break out the kids favorite video), it is well worth it. I make the whole
serving size and freeze it.

1 pound penne pasta

(3) 28oz canned plum tomatoes

2 1/2 cups packed grated Havarti cheese

1 1/2 cups chopped onions

6 tablespoons olive oil

1 teaspoon minced garlic

2 teaspoons dried basil

1 teaspoon dried crushed red pepper

2 cups canned chicken broth

1/2 cup chopped fresh basil (this really makes the dish!)