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Penne with Tomatoes, Olives and Two Cheeses

    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; 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.

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.