Penne Pasta With Tomatoes and Basil

This is actually a recipe I got from Christine when she lived in South Dakota. One of our favorite pasta recipes. The red pepper flakes give it a kick so if you don't like spicy, you might want to cut that in half.

Penne Pasta with Tomatoes and Basil

6 TB olive oil
1 1/2 Cup chopped onion
1 tsp minced garlic
2 quarts tomatoes
2 tsp dried basil or 1/4 C finely chopped fresh basil
1 1/2 tsp dried crushed red pepper flakes
2 tsp chicken bouillon (can use chicken broth if you drain the tomatoes)
1 lb. penne or rigatoni
2 12 Cups grated Havarti cheese (I use mozzarella or Monterrey or cheddar)
1/3 C sliced olives (optional)
1/3 C grated Parmesan cheese

Saute onion in 3 T olive oil. Add tomatoes, basil, garlic and red pepper flakes. Bring to a boil and break up tomatoes. Add bouillon and simmer for an hour and ten minutes, stirring occasionally. Season with salt and pepper. (Can be made ahead of time and kept in refrigerator two days or frozen. Reheat before using.)

Preheat oven to 375 degrees. Cook pasta and drain. Toss with 3 T olive oil. Pour sauce over pasta and stir to blend. Mix in shredded cheese. Pour into greased 13 x 9 pan. Sprinkle with olives and then Parmesan cheese.

Bake about 30 minutes. Remove from oven and sprinkle with fresh chopped basil.