Penne with Tomatoes, Olives and Two Cheeses

6 tablespoons olive oil
1 ½ cups chopped onion
1 teaspoon minced garlic
3 28 oz. cans plum tomatoes, drained
2 teaspoons dried basil
1 ½ teaspoons dried crushed red pepper
2 cups chicken broth
1 lb. penne or rigatoni
2 ½ cups packed grated Havarti cheese
1/3 cup sliced Kalamata olives
1/3 cup grated parmesan cheese
¼ cup finely chopped fresh basil

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 rushed red pepper. Bring to a boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer until 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 375F. 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” glass baking dish. Sprinkle with olives, then parmesan. Bake until past is heated through, about 30 minutes. Sprinkle with basil. Makes 4 servings.

Credit: Epicurious.com