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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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.