Title: Penne W/tomatoes, Olives and Two Cheeses
Categories: Pasta
Yield: 4 Servings

6	tb	Olive oil
1 1/2	c	Onion; chopped
1	ts	Garlic; minced
3	cn	28-oz. Italian plum tomatoes drained
2	ts	Dried basil
1 1/2	ts	Dried crushed red pepper
2	c	Can'd low salt chicken broth
1	lb	Penne or rigatoni
2 1/2	c	Havarti cheese; grated, packed
1/3	c	Kalamata olives; pitted, sliced
1/3	c	Parmesan cheese; grated
1/4	c	Fresh basil; finely chopped

Heat 3 tbsp oil in heavy lg. dutch oven over med-high heat. Add onion and garlic; saute until onion is translucent, about 5 mins. 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 hr. 10 mins. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing).

Preheat oven to 375~. Cook pasta in lg. pot of boiling water until tender but still firm to bite. Drain well. Return pasta to same pot. Toss with 3 tbsp oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13"x9"x2" glass baking dish. Sprinkle with olives, then Parmesan. Bake until pasta is heated through, about 30 mins. Sprinkle with basil.

Source: Bon Appetit, 2/95

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