BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Provided by Martha Rose Shulman
Categories casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
- Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
- When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
- If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
- Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams
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Nuwan Kumara
[email protected]This is a great recipe for beginner cooks. It's easy to follow and the results are delicious.
Jordan Boyd
[email protected]I've made this dish several times and it's always a success. It's a great way to use up leftover pasta and vegetables.
Opeyemi Elizabeth
[email protected]This is one of my favorite recipes from AliceRecipes. It's always a hit with my family and friends.
Arif Mahmud
[email protected]I used gluten-free pasta in this dish and it turned out great. This recipe is a winner for everyone!
Maggie Juston
[email protected]I'm a vegetarian, so I omitted the sausage from this dish. It was still delicious!
Igwebuike Catherine
[email protected]This is the perfect dish to serve on a cold winter night. It's warm and comforting, and it's sure to chase away the blues.
Victoria Cooke
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but it's packed with flavor.
Xyn S
[email protected]I'm always looking for new ways to use rigatoni, and this recipe is a keeper. It's so flavorful and satisfying.
Mvuselelo Ngcobo
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Terry Theo
[email protected]I served this dish with a side of garlic bread and a simple green salad. It was a perfect meal!
Kutim Maya
[email protected]This dish is even better the next day. The flavors have a chance to meld together and the pasta becomes even more tender.
Melissa Kettler
[email protected]I used a combination of fresh and canned tomatoes in this dish. The fresh tomatoes added a nice sweetness, while the canned tomatoes added a rich flavor.
Iqra Btool
[email protected]I added some crumbled sausage to this dish for a little extra protein. It was delicious!
Ahmad Ramzan
[email protected]I love that this dish can be made with simple, pantry staple ingredients. It's a great way to use up leftover pasta and vegetables.
Kristy Mills
[email protected]This is one of my go-to recipes when I'm short on time. It's so easy to make and always turns out great.
Ariyan Khan
[email protected]I'm not a big fan of olives, but I really enjoyed them in this dish. They added a nice salty flavor that balanced out the sweetness of the tomatoes.
Zahid Waseem
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
King Emma
[email protected]This baked rigatoni was a hit with my family! The combination of tomatoes, olives, and pepper was delicious, and the pasta was cooked perfectly.