Rigatoni alla Pizzaiola ___

Rigatoni alla Pizzaiola


For the Rigatoni:

  • 1 pound rigatoni
  • 2 quarts passata di pomodoro
  • 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


Get the ingredients needed for this recipe HERE

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 passata di pomodoro. Add the olives, provolone cubes, grated cheese and a sprinkle of oregano.

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