• 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


  1. In a skillet, saute 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.

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