Strain the canned tomatoes, and hand crush them in a bowl.
Heat a saute pan over medium heat, when the pan's heated, add the extra virgin olive oil. When it seems to be heated, add minced onion/garlic and the bay leaves. Cook for 5 minutes, stirring about every 45 seconds. When the onion and garlic become translucent, add the chopped olives.
Add the hand crushed tomatoes, and let the liquid evaporate- about 15 minutes, stirring every 3-4 minutes. Add the sugar, pepper flakes and salt and pepper. Add the two tablespoons of wine and let the sauce and flavors sit and heat through together. Adjust the heat to low, and cover for 5 minutes. Taste, re-season if necessary (to taste) and set aside in a large bowl.
Bring a pot of salt water to a boil and add the penne pasta. Cook for no more than 6 minutes. You will be continuing the cooking process in the oven. While the pasta is cooking, cut up the broccoli into bite-sized bits.
When draining the pasta, put the broccoli in your colander so it will be flash steamed with the heat of the water and pasta.
In the bowl with the sauce, add the parmesan and provolone cheese, pasta and broccoli and mix until the ingredients are combined. Put the pasta in a greased pan, and top with mozzarella and parmesan cheese.