Ziti with Havarti and Olives


Tomato Sauce:
3 tablespoons olive oil
4 cloves garlic, peeled and halved
3 (28 ounce) cans Italian tomatoes, drained and chopped
2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
salt and pepper to taste

1 pound ziti or penne, cooked al dente
3 tablespoons olive oil
2 cups Havarti cheese, grated
1/3 cup Kalamata olives, pitted and halved
1/2 cup Parmesan cheese, grated


Tomato Sauce: Heat oil in a large skillet. Saute garlic until lightly browned. Add chopped tomatoes, basil, oregano, bay leaves and honey. Bring sauce to a boil, reduce heat and simmer for 45 minutes to 1 hour, or until sauce is thickened. set aside. Can be made in advance.

Pasta: Preheat oven to 375°. Toss pasta with olive oil. In a large bowl, add tomato sauce and Havarti, toss again. Transfer pasta to a baking dish. Top with olives and sprinkle with Parmesan cheese. Bake for 20-30 minutes, or until heated through. Serves: 4.

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