Penne with tomato and 2 cheeses

Ingredients
4 Tbsp olive oil, divided
1 1/2 cups finely chopped onions
1 tsp minced garlic
2  28 oz. cans petite diced plum tomatoes, partly drained
2 tsp dried basil
1/2 tsp red pepper  (1 tsp if you want it spicy)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups creamy havarti cheese, cubed
1/3 cup grated parmesan cheese
1/4 cup fresh basil

Directions
Heat 3 Tbsp olive oil. Saute the onion and garlic for a few minutes. 
Mix in the diced tomatoes, dried basil, and red pepper.  Bring to a boil.
Add chicken broth and bring back to a boil.
Reduce heat and cook covered for about  1 hour.
(Note - sauce can be made ahead.)

Boil pasta in a LARGE pot with a little salt and oil thrown in the water.
Boil pasta until al dente (according to package directions.) Do not overcook.
Drain the water. Put pasta back in the pot. Toss with 1 - 2 Tbsp olive oil. Pour the sauce over the pasta and mix together. 
Add the cubed havarti cheese and mix together under low heat until cheese melts and incorporates into sauce.
Pour into a 9 x 13 baking dish. Top with parmesan.
Bake at 375 degrees for about 30 minutes.
Serve and sprinkle fresh chopped basil on each plate.

Note - the sauce freezes well.

Easy Chicken Puttanesca

4 -6  servings

1/3 cup flour
1 1/2 tsp dried oregano
1 1/2 tsp salt
1 1/2 tsp pepper
4 lb bone-in chicken pieces, skin removed
3 Tbsp olive oil
1 large jar (28 oz.) marinara sauce
24 pitted kalamata olives
2 tsp minced garlic
2 tsp minced anchovies (rinsed and blotted)
2/3 - 1 cup white wine
1/4 tsp red pepper flakes
1/2 lb pasta
shredded parmesan cheese

1. Preheat oven to 375 degrees.  Mix flour, oregano,  salt, and pepper in large plastic ziploc. Add chicken pieces and shake to coat pieces (in 2 batches). Gently shake off excess flour.
2. Heat 2 Tbsp oil in large dutch oven over medium-high heat. Add chicken. Brown on both sides, about 2 1/2 - 3 minutes per side. May have to cook in 2 batches. Set chicken aside.
3. In same dutch oven, add remaining oil, marinara sauce, olives, garlic, anchovies, wine, and red pepper flakes. Stir Heat until simmering. Add browned chicken to marinara mixture. Make sure chicken is coated in sauce. Bake covered for 1 hour, adding water to tomato sauce if too thick. Taste sauce and adjust seasoning.   When chicken has about 20 minutes left to cook, cook the pasta.
Serve chicken and sauce over cooked pasta.  Sprinkle with fresh parmesan.

Potato and Leek Soup

Adapted from Emeril Lagasse

Serves: 1 1/2 quarts of soup, or about 6 servings

Ingredients
2 large leeks, about 1 1/2 lb
1/2 chopped onion
2 bay leaves
4 sprigs fresh thyme
2 Tbsp butter
3 - 4 strips bacon, chopped
1/2 cup white wine
 6 cups chicken stock
1 1/2 lb russet potatoes,  about 2 - 3 , peeled and diced
1 1/2 tsp salt
3/4 tsp pepper
1 cup heavy cream
green onions
diced cooked bacon

Directions
Pull off 2 of the longest stems from the leek Make a bouquet garni by folding the 2 leaves arond the bay leaves, and thyme. Tie into a package shaped bundle with kitchen twine.  Set aside.
Trim the green portions of the leeks. Using a sharp knife, halve the white and light green part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand.   Slice thinly crosswise and set aside. 
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 - 6 minutes, stirring occasionally until the bacon is very soft and has rendered most of its fat.  Add the chopped leeks and diced onions and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the bouquet garni, chicken stock, potatoes, salt, and pepper, and bring to a boil.  Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and puree the soup with an immersion blender directly in the pot.  Stir in 1 cup of heavy cream.  mix well and cook for 5 more minutes.  Adjust the seasoning, if necessary.  Serve with crumbled bacon and diced green onion.


* Note - Made February 2018 and Kevin AND the kids all liked it!