Baked Rigatoni With Red Peppers and Green Olives

[mndynthn12]

Hi there! Get ready to wow your taste buds with this mouthwatering Baked Rigatoni With Red Peppers and Green Olives recipe! It's a flavor explosion with tender pasta, savory red peppers, and zesty olives, all baked to perfection with gooey cheese on top. Perfect for a cozy family dinner or impressing your guests at your next gathering! Let's get cooking and enjoy every delicious bite!



Baked Rigatoni With Red Peppers and Green Olives

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 (16-ounce) jar roasted red peppers, drained and finely chopped (about 1¾ cups)
• 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
• Freshly ground black pepper
• 1 cup green olives, smashed and pits removed
• 2 tablespoons double-concentrated tomato paste
• ¼ teaspoon crushed red pepper flakes
• 1 (14-ounce) can whole peeled tomatoes
• 1 pound rigatoni, penne, or ziti pasta
• Kosher salt
• 4 tablespoons unsalted butter
• 2 teaspoons finely chopped oregano
• 2 ounces Parmesan cheese, finely grated, divided
• 1 pound fresh mozzarella, torn into bite-size pieces, divided
• Handful torn basil leaves for serving

Preparation:

1. Heat olive oil in a medium Dutch oven or heavy pot over medium-high heat. Cook onion and garlic until onion is slightly softened, about 4 minutes. Add roasted red peppers, salt, and black pepper. Cook until the mixture is jammy, about 8-10 minutes. Add olives, tomato paste, and red pepper flakes, and cook until the tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing them with your hands, and their liquid. Cook until slightly thickened, about 4 minutes.
2. Preheat the oven to 350°F. Cook the pasta in boiling salted water until very al dente (about 2 minutes less than package directions). Drain the pasta, reserving ⅓ cup pasta cooking liquid.
3. Add the pasta and reserved cooking liquid to the sauce. Reduce heat to medium and stir in butter, oregano, and half of the Parmesan. Cook until the sauce is thickened and coats the pasta, about 2 minutes. Remove from heat and stir in half of the mozzarella.
4. Transfer the pasta to a 13x9" baking dish and spread into an even layer. Scatter the remaining Parmesan and mozzarella over the top. Bake until bubbling around the edges, 15–20 minutes.
5. Heat the broiler. Broil the pasta until the top is brown and crisp in spots, about 3 minutes. Let cool for 5 minutes, then top with torn basil leaves before serving.

Hope you enjoy diving into this Baked Rigatoni With Red Peppers and Green Olives recipe as much as I did! Let the comforting aroma fill your kitchen and the cheesy goodness warm your soul. It's not just a meal; it's a moment of pure culinary delight! Share it with loved ones or savor it solo – either way, it's bound to be a hit! Happy cooking, and bon appétit!

 

[Xerxes]

Your recipe for Baked Rigatoni with Red Peppers and Green Olives sounds absolutely mouthwatering! I'm curious, have you tried any variations with different types of pasta or additional veggies?

 

[ChocoJay]

Sounds tasty! To make Baked Rigatoni With Red Peppers and Green Olives, cook rigatoni until al dente, then mix with roasted red peppers, green olives, and your favorite sauce. Top with cheese, bake until bubbly, and dig in for a flavorful pasta dish!

 

[Peachy]

Wow! Can't wait to try it out for my next family dinner! Quick question: do you think it would still taste great without olives?