Rigatoni

Ingredients

• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup fresh basil, torn into small pieces
• 1 pound shredded mozzarella cheese
• 1/3 cup olive oil, divided
• 1 pound rigatoni noodles, cooked al dente
• 10 plum tomatoes, diced
• Salt
• Freshly-ground pepper

Instructions

1. In a skillet, sauté garlic in 2 tablespoons olive oil over very low heat until almost brown; remove from heat.
2. In a large bowl, combine peppers, tomatoes, basil, remaining olive oil and garlic; lightly salt and pepper heavily; stir and cover let set at room temperature for at least 6 hours.
3. When ready to serve, boil water and cook rigatoni until al dente.
4. While rigatoni is cooking, cover tomato mixture with mozzarella cheese and a dash more olive oil; toss mixture.
5. Drain pasta and stir into tomato mixture.
6. Serve immediately with Garlic Bread.