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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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.