Cheesy Baked Penne

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12 ounces penne

1 tablespoon olive oil

1 large onion, chopped

1/4 cup chopped dry-packed sun-dried tomatoes

2 cloves garlic, minced

2 cans (15 ounces each) stewed tomatoes

1/4 cup vermouth or white wine

3 tablespoons chopped fresh basil

10 large kalamata olives, pitted and sliced

1/4 cup (1 ounce) grated parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

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