Rigatoni alla Pizzaiola ___

Rigatoni alla Pizzaiola

Ingredients

For the Rigatoni:

  • 1 pound rigatoni
  • 2 quarts tomato sauce
  • 2 pounds ripe plum tomatoes
  • 0.5 pound Gaeta olives
  • 1 pound mild provolone cut in small cubes
  • 4 cloves garlic, finely chopped
  • extra virgin olive oil
  • salt & pepper
  • oregano

Directions

Cut the tomatoes in half, sprinkle them with a bit of oil, garlic and salt and place them in a shallow oven pan. Bake for about 35 minutes at 375F or until golden.

Spread half of the tomatoes in a deep oven pan.

Add the rigatoni cooked very al dente. Cover with a generous layer of the tomato sauce. Add the olives, ptovolone cubes, grated cheese and a sprinkle of oregano.

Cover the pasta with the remaining tomatoes. Sprinkle more grated cheese. Bake for 15 minutes at 400 degrees.