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1. Saute onion and garlic until lightly brown.
2. Add drained tomatoes, basil and red pepper flakes.
3. Cut tomatoes as they cook into bite sized pieces. When all
cut up add vegetable stock and simmer for about an hour.
4. Cook penne; drain, place in roasting pan with 2 TB olive oil
and 2 cups grated Havarti.
5. Add cooked sauce and top with Parmesan and olives, if
desired. Bake at 350degrees for 30 minutes.
Serves 6-8
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