6 Tbl olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
3 28-ounce cans plum tomatoes, drained
2 tsps dried basil
3/4 tsps dried crushed red pepper
2 C canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 C packed, grated Havarti cheese
1/3 C sliced, pitted Kalamata olives
1/3 C grated parmesean
1/4 C fresh basil, chopped
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 crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and 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 375°F. 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-inch glass baking dish. Sprinkle with olives, then Parmesan.Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.