Ingredients
3 cans Italian plum tomatoes, chopped
1/4 C olive oil
1 onion, chopped
3 cloves garlic
2 tsp dried basil
1 tsp red pepper
salt and pepper to taste
1 cup shredded havarti cheese
3 TBSP capers
1 lb. penne or rigatoni
grated reggiano parma
Preparation
Boil water for pasta. Preheat oven 375. Heat oil saute onion a few minutes add garlic drain about 1/3 of liquid from tomatoes, add them to pan with basil red pepper, salt & pepper Cook for about 20 Min. Meanwhile, par boil pasta for 1 1/2 Minutes, drain add all to a greased 9X13 pyrex pan toss well. Sprinkle cheese. Bake for 35-45min.
