Penne With Tomatoes, Olives And Two Cheeses - cooking recipe

Ingredients

6 Tbsp. olive oil, divided
1 1/2 c. chopped onion
1 tsp. minced garlic
3 (28 oz.) cans Italian plum tomatoes, drained
2 tsp. dried basil
1 1/2 tsp. crushed red pepper flakes
2 c. low salt chicken broth
1 lb. penne
2 1/2 c. packed grated Havarti cheese
1/3 c. sliced olives
1/3 c. Parmesan cheese

Preparation

Heat 3 tablespoons oil in large Dutch oven over medium heat. Add onion and garlic; saute until onion is translucent.
Mix in tomatoes, basil and red pepper.
Bring to boil, breaking tomatoes. Add broth.
Bring to boil, then reduce heat to medium and simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally; cook about 1 1/2 hours.
Season with salt and pepper.