Penne With Tomatoes, Olives And Two Cheeses

• 6 Tbsp. olive oil
• 1 tsp. minced garlic
• 3 (28 oz.) cans Italian tomatoes
• 1 1/2 tsp. dried crushed red pepper
• 2 c. canned low-salt chicken broth
• 1 lb. penne or rigatoni pasta
• 1/3 c. chopped Kalamata olives
• 1/3 c. grated Parmesan cheese
• 1 1/2 c. chopped onion
• 2 tsp. dried basil
• 2 1/2 c. grated Havarti cheese

1. Heat 3 tablespoons oil in heavy Dutch oven over medium-high heat.
2. Add garlic and onion; saute until translucent.
3. Mix in tomatoes, dried basil and red pepper.
4. Bring to boil, breaking up tomatoes with fork.
5. Add broth and bring to a boil.
6. Reduce heat to medium and simmer until mixture thickens, about 1 1/4 hours and is reduced to 6 cups.

olive oil, garlic, italian tomatoes, red pepper, chicken broth, penne, olives, parmesan cheese, onion, basil, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=847547 (may not work)