I'm gonna make you a pasta you can't refuse...

Who needs a good picture of pasta? What you need is the recipe for this pasta. It has a name (Penne with Tomatoes, Olives and Two Cheeses), but we call it Godfather Pasta. We made it the first time KK saw Godfather Part 1, and had a lovely chianti (KK's first, as well). It was so delicious and suited to the movie, we made it again when we watched Godfather Part 2. However, last night we had it with Talladega Nights, so it's versatility is obvious. Last night we had a Tuscan red wine from Villa Pillo called Borgo Forte, 2004. Yummmmmm! Nice balance of sweet and tannic.

A couple of notes on the recipe: I add mushrooms to the sauce while it does most of it's boiling down. And, I often change up or add other herbs, and even fennel seed. This recipe takes about 2 hours from start to chewing, mostly for the sauce time; but the sauce can be made up to 2 days ahead, just rewarm before assembly. Oh, and don't halve this recipe. It is too much trouble and too yummy to do all the work and only have the chow. This lasts Sean and I for at least 3-4 meals together.

The Amazing Godfather Pasta, Parts 1 and 2

6 T olive oil, divided
1 1/2 c. chopped onion
1 t. minced garlic
3 28oz. cans Italian plum tomatoes, drained
2 t. dried basil
1 1/2 t. dried crushed red pepper
2 c. canned low-salt chicken broth
(1 1/2 c. sliced mushrooms, if you want)

1 lb rigatoni or penne
2 1/2 c. packed grated Havarti cheese (can be light, no kidding)
1/3 c. sliced brine-cured olives (I use more)
1/3 c. grated Parmesan cheese
1/4 c. finely chopped fresh basil

Heat 3 T. oil in a large sauce pot or Dutch oven over medium high heat. Add onion and garlic, saute till onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to a boil, breaking up tomatoes with back of spoon (or I use a stick blender right in the can before I add them to the pot). Add broth and bring to a boil. (This is where I add the 'shrooms.) Reduce heat to medium; simmer and stir occasionally until sauce is reduced to 6 cups, about 1 hour 10 minutes.

Preheat oven to 375 F. Bring a large pot of salted water to boil and cook pasta until tender but still al dente. Drain well. Add pasta to sauce pot and sprinkle with 3 T. oil before stirring. (I skip this oil part). Mix in Havarti cheese and transfer to a 9x13 baking dish. (I spray this dish with cooking spray to help with clean up.) Sprinkle olives on top, then Parmesan cheese on top. (Note: I use extra olives and mix in the whole thing, not just on top, but what can I say? I like olives.)

Bake until pasta is heated through, about 20-30 minutes. Sprinkle with fresh basil.