1. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. 2. Add onion and garlic and sauté for a few minutes until onion is translucent. 3. Add tomatoes, basil and crushed red pepper. 4. (See note below about the pepper). 5. Crush tomatoes with a potato masher to break into smaller pieces. 6. Add broth and bring to a boil. 7. Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally. 8. This will take about an hour. 9. Season to taste with salt and pepper. 10. When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite. 11. Drain pasta and toss with remaining 3 tablespoons of olive oil. 12. Stir in pasta mixing thoroughly. 13. Mix in Havarti cheese. 14. Pour into 13x9/2-inch glass baking dish. 15. Sprinkle top with olives and then the Parmesan cheese. 16. Bake at 350° until heated thoroughly, about 30 minutes. 17. Sprinkle with fresh basil before serving. 18. Note: Use your best judgment about the crushed red pepper. 19. I found 1 1/2 teaspoons quite spicy. 20. My whole family can enjoy this dish if I only use 1 teaspoon. ---------------------------------------------------------------------------
Nutrition
Ingredients
