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Ingredients
6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil
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Instructions
Heat 3 tablespoons oil in heavy large Dutch oven over
medium-high heat. Add onion and garlic; sauté
until onion is translucent, about 5 minutes. Mix in
tomatoes, dried basil and crushed red pepper. Bring
to boil, breaking up tomatoes with back of spoon. Add
broth; bring to boil. Reduce heat to medium; simmer
and mixture thickens to chunky sauce and is reduced
to 6 cups, stirring occasionally, about 1 hour 10 minutes.
Season with salt and pepper. (Can be made 2 days ahead.
Cover and chill. Rewarm over low heat before continuing.)
Preheat oven to 375°F. Cook pasta in large pot of
boiling salted water until tender but still firm to
bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil.
Pour sauce over and toss to blend. Mix in Havarti cheese.
Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle
with olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes.
Sprinkle with basil.
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