Penne With Tomatoes, Olives And Two Cheeses

• 6 tablespoons olive oil (divided)
• 1 1/2 cups chopped onions
• 1 teaspoon minced garlic
• 3 (28 ounce) cans Italian plum tomatoes, drained
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried crushed red pepper flakes
• 2 cups canned low sodium chicken broth
• 1 lb penne or 1 lb rigatoni pasta
• 2 1/2 cups packed grated havarti cheese
• 1/3 cup sliced pitted oil-cured olives (such as Kalamata)
• 1/3 cup grated parmesan cheese
• 1/4 cup finely chopped fresh basil

1. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
2. Add onion and garlic and saute for a few minutes until onion is translucent.
3. Add tomatoes, basil and crushed red pepper.
4. (See note below about the pepper).
5. Crush tomatoes with a potato masher to break into smaller pieces.
6. Add broth and bring to a boil.
7. Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
8. This will take about an hour.
9. Season to taste with salt and pepper.
10. When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
11. Drain pasta and toss with remaining 3 tablespoons of olive oil.
12. Stir in pasta mixing thoroughly.
13. Mix in Havarti cheese.
14. Pour into 13x9/2-inch glass baking dish.
15. Sprinkle top with olives and then the Parmesan cheese.
16. Bake at 350u0b0 until heated thoroughly, about 30 minutes.
17. Sprinkle with fresh basil before serving.
18. Note: Use your best judgment about the crushed red pepper.
19. I found 1 1/2 teaspoons quite spicy.
20. My whole family can enjoy this dish if I only use 1 teaspoon.

olive oil, onions, garlic, italian plum tomatoes, basil, red pepper, chicken broth, penne, havarti cheese, olives, parmesan cheese, fresh basil

Taken from www.food.com/recipe/penne-with-tomatoes-olives-and-two-cheeses-16691 (may not work)