Adapted from American Favorites by Betty Rosbottom
6 tablespoons olive oil, divided
Large onion, chopped
2-3 cloves garlic, chopped
3 28-ounce cans whole tomatoes, drained and chopped
2 teaspoons dried basil
1/2-1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup chicken broth
1 pound penne pasta
10-12 ounces Havarti cheese, shredded
1/3 cup grated Parmesan
1/2 cup sliced black olives
Fresh basil, chopped, for garnish (optional)
Heat 3 tablespoons of olive oil in a large pot. Saute onion and garlic till onion is translucent. Add tomatoes, basil, crushed red pepper flakes and salt. Stir well. Add broth and bring to a simmer. Cook till liquid is reduced. Check for seasonings and add more pepper flakes and salt if needed.
Cook pasta in well salted water according to package instructions. Drain well and mix into tomato sauce. Add Havarti and toss till well combined. Pour into a large, greased baking dish. Sprinkle with Parmesan, then olives. Bake at 350º for about 20 minutes, till hot and bubbly. Sprinkle with basil if desired.