Michael's Pasta

This pasta is dedicated to my late cousin, Michael. When he passed many years ago, this pasta was gifted to my family, and it has been a go to dish ever since. Every time we eat it, we think of him.

Ingredients

• 1 lb penne pasta

• 6 tbsp olive oil

• 1 1/2 cups chopped white onion

• 1 tsp minced garlic

• 3 - 28oz. cans Italian plum tomatoes, drained

• 2 tsp dried basil

• 1 1/2 tsp dried crushed red pepper

• 2 cups canned low-sodium chicken broth

• 2 1/2 cups grated havarti cheese

• 1/3 cup sliced pitted black olives

• 1/3 cup grated parmesan cheese

• 1/4 cup fresh chopped basil

• Salt, to taste

• Pepper, to taste

Directions

To make sauce:

Heat 3 tablespoons olive oil in a in a large pot over medium heat.

Once hot, add onion and garlic. Sauté until onion is translucent, about 5 minutes.

Mix in tomatoes, dried basil, and crushed red pepper. Bring to a boil, breaking up tomatoes with the back of a large spoon. Add broth, bring to a boil.

Reduce heat to medium and simmer about an hour, stirring occasionally, until sauce is thickened and reduced to about 6 cups. Season with salt and pepper. (Sauce can be made up to 2 days ahead of assembly).

Assembly:

Preheat oven to 375°F.

Cook pasta according to package al dente instructions, drain.

Pour sauce over pasta and toss to combine. Mix in havarti cheese. Transfer pasta to a large baking dish. Sprinkle with black olives and parmesan cheese.

Bake until pasta is heated through, about 30 minutes.

Sprinkle with fresh basil and enjoy!