Baked Tomato Rigatoni

Serving Size: 4-6


1 lb. Pappardelle’s Plain Rigatoni
1 (28-oz.) can tomatoes, whole or diced, with juice
3 tbsp. extra virgin olive oil
1 large yellow pepper, cut into ½-inch pieces
2 cloves garlic, minced
1 tbsp. fresh thyme leaves (or ½ tsp. dried thyme)
½ tsp. crushed red pepper flakes
1/8 tsp. sugar
1/3 cup Kalamata olives
2 tbsp. fresh basil, chopped
¾ cup Gruyere cheese
Grated Parmesan, for garnish
Salt & pepper, to taste


  1. Preheat oven to 350 degrees. Oil a 3-quart baking dish.
  2. In a food processor, pulse tomatoes with juice to a coarse purée.
  3. In a large skillet, heat 2 tbsp. olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, about 5-8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring frequently, until fragrant, about 30 seconds to 1 minute.
  4. Add tomatoes, sugar and salt and turn up heat to medium-high. When tomatoes begin to bubble, 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 and add salt & pepper.
  5. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water and return to a gentle boil. Cook for 8-10 minutes, stirring intermittently. The pasta will not be fully cooked. Drain and transfer pasta to a large bowl.
  6. Combine sauce, pasta and cheese. Put the mixture into the oiled baking dish. Drizzling 1 tbsp. olive oil over the top. Cover with foil.
  7. Bake for 25 minutes. Uncover and continue to bake another 5-10 minutes, until bubbly and beginning to brown. Let rest before serving. Enjoy!