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| 6 Esslöffel | olive oil |
| 1 1/2 Tasse | onion chopped |
| 1 Teelöffel | garlic minced |
| 3 Dose | Italian plum tomatoes; drained (28-ounce) |
| 2 Teelöffel | basilicum dried |
| 1 1/2 Teelöffel | Dried crushed red pepper |
| 2 Tasse | Canned low-salt chicken broth |
| 1 x ca. 450 g | Penne or rigatoni |
| 2 1/2 Tasse | Packed grated Havarti cheese |
| 1/3 Tasse | Sliced pitted brine-cured olives; (such as Kalamata) |
| 1/3 Tasse | parmesan grated |
| 1/4 Tasse | basil fresh, finely chopped |
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Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute 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 375F. 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.
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