1Cook and drain pasta as directed on package--except do not add salt. Meanwhile, cover tomato halves with boiling water; let stand 5 minutes. Drain and chop.
2In 10-inch nonstick skillet, heat oil over medium-high until hot. Cook onion and garlic in oil until tender; reduce heat to medium. Stir in chopped tomatoes, broth, tomato paste, basil and mustard. Cook 3 minutes, stirring occasionally, until sauce has thickened slightly. Stir in pasta. Sprinkle with cheese.