Penne With Tomatoes, Olives And Two Cheeses - cooking recipe

Ingredients

6 Tbsp. olive oil
1 tsp. minced garlic
3 (28 oz.) cans Italian tomatoes
1 1/2 tsp. dried crushed red pepper
2 c. canned low-salt chicken broth
1 lb. penne or rigatoni pasta
1/3 c. chopped Kalamata olives
1/3 c. grated Parmesan cheese
1 1/2 c. chopped onion
2 tsp. dried basil
2 1/2 c. grated Havarti cheese

Preparation

Heat 3 tablespoons oil in heavy Dutch oven over medium-high heat.
Add garlic and onion; saute until translucent.
Mix in tomatoes, dried basil and red pepper.
Bring to boil, breaking up tomatoes with fork.
Add broth and bring to a boil.
Reduce heat to medium and simmer until mixture thickens, about 1 1/4 hours and is reduced to 6 cups.