3 cans of drained and chopped italian plum tomatoes
1 pound cooked and drained penne pasta
6 tablespoons (separate) olive oil
1/4 cup finely chopped fresh basil
1 teaspoon dried crushed red pepper

2 1/2 cups of grated havarti cheese
1/3 cups of grated parmesan cheese
1 1/2 cups of chopped onion
2 teaspoons of dried basil
2 cups chicken broth
1/2 cup sliced black olives
1 teaspoon minced garlic

Heat 3 tablespoons oil in large heavy Dutch oven. Saute onion and garlic in oil for about 5 minutes. Mix in tomatoes, dried basil and red pepper. Bring to a boil and add the chicken broth. Reduce heat to medium and simmer until thickened and reduced to 6 cups while stirring occasionally for about an hour. Season with salt and pepper. Toss pasta with remaining oil and pour sauce over before tossing to blend. Mix in Havarti cheese. Transfer to 9 x 13 inch baking dish. Sprinkle with olives and Parmesan. Bake at 375 degrees until heated through(~30 minutes). Sprinkle with basil.