Ingredients:
5 tablespoons olive oil
2 cups finely chopped onions
2 teaspoons minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 teaspoon dry crushed red pepper
2 cups chicken broth
1 lb penne
2 1/2 cups packed grated havarti cheese
1/2 cup grated parmesan cheese
1/2 cup finely chopped basil
Directions:
Heat 3 tablespoons oil in skilled over medium high and add onion and garlic.
Saute until onion is slightly browned.
Mix in tomatoes, dried basil and crushed pepper.
Bring to a boil.
Break up tomatoes.
Add broth and bring to a boil again.
Reduce to simmer and cook until reduced to 6 cups, about one hour.
Add salt and pepper to taste.
Preheat oven to 375.
Cook pasta, per package directions and drain well.
Toss pasta with 2 tablespoons olive oil.
Pour sauce over and mix well.
Stir in havarti and transfer to a 13 x 9 baking dish.
Sprinkle with parmesan and bake 30 minutes.
When done, sprinkle with fresh basil.
Servings: 6-8
Time preparation: 14 min.
Time total: 104 min.