Ingredients:
1/2 lb penne pasta
1 tablespoon olive oil
2 cloves garlic
1 (16 ounce) cans whole tomatoes, drained and chopped fine
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon crushed red pepper flakes
3/4 cup pitted kalamata olives, chopped
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
3/4 cup grated Fontina cheese
1/4 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
Directions:
Cook pasta in boiling, salted water until al dente.
In a medum skillet heat olive oil.
Saute garlic until golden.
Add the tomatoes and the peppers.
Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
Stir in olives and basil and set aside.
Melt butter in heavy saucepan.
Stir in flour.
Cook and whisk over medium heat for l minute.
Add milk all at once, whisking until smooth.
Cook and stir until thickened and bubbly.
Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
Stir until cheese melts.
Add salt to taste.
Stir in tomato mixture and stir well.
Drain macaroni.
Return to pasta pot and shake until all moisture evaporates.
Add sauce, sirring well to coat all the pasta.
Pour into a 9 by 13 inch baking pan.
Sprinkle with remaining Parmesan chees.
Bake at 400 degrees for 20 minutes, until golden brown.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.