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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Kumar priyadharshini
[email protected]I added some chopped fresh basil to the sauce, and it really brightened up the flavors.
Habibi Adanza
[email protected]This is my new favorite pasta dish! It's so flavorful and comforting.
Bilal Pardasi
[email protected]Disappointed.
Marisol Fernandez
[email protected]I thought the sauce was a bit too sweet. I would probably use less sugar next time.
Laurent Uwimana
[email protected]This is a delicious and easy recipe that is perfect for a weeknight meal. I will definitely be making it again!
Habiballah Amir
[email protected]Too many olives.
Insane Tricky
[email protected]I used whole wheat rigatoni and it worked great. I also added a sprinkle of red pepper flakes for a little spice.
Basit Dawar
[email protected]This dish was a hit at my dinner party! Everyone raved about it.
Shaif Hossain
[email protected]Meh.
Lamin Top
[email protected]I added some sautéed mushrooms and zucchini to the sauce, and it turned out amazing!
Nawazali Sheikh
[email protected]This recipe is a keeper! It's become a regular in our dinner rotation. Thanks for sharing!
Giuliana Vargas
[email protected]Not a fan of the olives in this dish. Otherwise, it was pretty good.
Takunda Vanlee
[email protected]The pasta was a bit too al dente for my taste, but the sauce was delicious. Overall, it was a good dish.
Pretty Lydia
[email protected]This was a great weeknight meal! It was quick and easy to make, and the leftovers were even better the next day.
Sohail Karar
[email protected]I thought the recipe was a bit bland. It needed more seasoning.
Muhammad Ayanwaseem
[email protected]Awesome! Loved how easy it was to make and the fact that I had most of the ingredients on hand. I served it with a side of garlic bread and it was a hit with everyone!
Lauren Jefferson
[email protected]This baked rigatoni was an explosion of flavors! The combination of tomatoes, olives, and pepper was perfect, and the cheese melted beautifully. My family loved it!