Simply Pasta(Makes 4 To 8 Servings)

• 6 Tbsp. olive oil
• 1 1/2 c. chopped onion
• 1 tsp. minced garlic
• 3 (28 oz.) cans Italian plum tomatoes
• 2 tsp. dried basil
• 1 1/2 tsp. dried, crushed red pepper
• 2 cubes chicken bouillon
• 1 lb. penne or rigatoni
• 2 1/2 c. packed, grated Havarti cheese
• 1 small (2 1/4 oz.) can sliced ripe olives
• 1/3 c. grated Parmesan cheese
• 1/4 c. finely chopped fresh basil

1. Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat.
2. Add onion and garlic; saute until onion is translucent, about 5 minutes.
3. Mix in tomatoes, dried basil, bouillon cubes and crushed red pepper.
4. Bring to boil, breaking up tomatoes with back of spoon.
5. Reduce heat to medium; simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally.
6. Season with salt and pepper. Can be made 2 days ahead.
7. Cover and chill.
8. Rewarm over low heat before continuing.

olive oil, onion, garlic, italian plum tomatoes, basil, red pepper, chicken bouillon, penne, cheese, olives, parmesan cheese, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838725 (may not work)