Ingredients:
6 tablespoons olive oil ( divided)
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper flakes
2 cups canned low sodium chicken broth
1 lb penne or 1 lb rigatoni pasta
2 1/2 cups packed grated havarti cheese
1/3 cup sliced pitted oil-cured olives ( such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil
Directions:
Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
Add onion and garlic and saute for a few minutes until onion is translucent.
Add tomatoes, basil and crushed red pepper.
(See note below about the pepper).
Crush tomatoes with a potato masher to break into smaller pieces.
Add broth and bring to a boil.
Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
This will take about an hour.
Season to taste with salt and pepper.
When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
Drain pasta and toss with remaining 3 tablespoons of olive oil.
Stir in pasta mixing thoroughly.
Mix in Havarti cheese.
Pour into 13×9/2-inch glass baking dish.
Sprinkle top with olives and then the Parmesan cheese.
Bake at 350F until heated thoroughly, about 30 minutes.
Sprinkle with fresh basil before serving.
Note: Use your best judgment about the crushed red pepper.
I found 1 1/2 teaspoons quite spicy.
My whole family can enjoy this dish if I only use 1 teaspoon.
Servings: 8
Time preparation: 10 min.
Time total: 100 min.