Heat 3 tablespoons oil in large heavy Dutch oven. Saute onion and garlic and in oil about 5 minutes. Mix in tomatoes, dried basil and red pepper. Bring to a boil and add broth. Reduce heat to medium and simmer until thickened and reduced to 6 cups, stirring occasionally, about an hour. Season with salt and pepper. Toss pasta with remaining oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer to 9 x 13 inch baking dish. Sprinkle with olives and Parmesan. Bake at 375 degrees until heated through, about 30 minutes. Sprinkle with basil. Yield: 4 servings.
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|Serving Size: 1 Serving (3609g)|
|Recipe Makes: 1|
|Calories from Fat: 435 (20%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 341.6mg||105 %|
|Sodium 2940.4mg||101 %|
|Potassium 6968.2mg||183 %|
|Total Carbohydrate 367.2g||108 %|
|Dietary Fiber 35.2g||141 %|
|Sugars, other 332g|
|Protein 83.9g||120 %|
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Calories per serving: 2164
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