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Penne with Tomatoes, Olives, and Two Cheeses

Penne with Tomatoes, Olives, and Two Cheeses
by Pamela Conley

Penne with Tomatoes, Olives and Two Cheeses

6 T. olive oil
1 1/2 cups chopped onion
1 tea.  minced garlic    
3 28-oz cans Italian plum tomatoes, DRAINED
2 teas dried basil
1 1/2 teas. dried crushed red pepper
2 cups canned low-salt vegetable broth
1 pound penne or rigatoni pasta
2 1/2 cups packed grated Havarti cheese
1/3 cups sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil

Heat 3 T. 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 until mixture thickens to chunky sauce and is reduced to 6 cups, 
stirring occasionally, about 1 hour and 10 minutes.  
Season with salt and pepper.  
(Can be made 2 days ahead.  Cover and chill. Re-warm over low heat before continuing.)

Preheat oven to 375 degrees.  
Cook pasta in large pot of boiling water until tender but still firm to bite.  
Drain well.  
Return pasta to same pot.  
Toss with 3 T. oil.  
Pour sauce over and toss to blend.  
Mix in Havarti cheese.  
Transfer past to 13x9x2 glass baking dish.  
Sprinkle with olives and then parmesan cheese.

Bake until pasta is heated through, about 30 minutes.  
Sprinkle with basil.

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