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.