Penne with Tomatoes, Olives and Two Cheeses

This is such a huge hit in my family, that it was the first meal I made for my husband when he returned home from Iraq after being deployed for an entire year. Since the kids went back to school this week, I needed to make something really special.

So, when my daughter was busy getting "married", I had plenty of time to whip this up.

Penne with Tomatoes, Olives and Two Cheeses
{Bon Appétit February 1995} Yes, I've been making this for 14 years !

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 (28-ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

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.