Baked Rigatoni With Red Peppers and Green Olives

Name: Baked Rigatoni With Red Peppers and Green Olives
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium onion, finely chopped; 4 garlic cloves, thinly sliced; 1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups); 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; Freshly ground black pepper; 1 cup green olives, smashed, pits removed; 2 Tbsp. double-concentrated tomato paste; ¼ tsp. crushed red pepper flakes; 1 (14-oz.) can whole peeled tomatoes; 1 lb. rigatoni, penne, or ziti; Kosher salt; 4 Tbsp. unsalted butter; 2 tsp. finely chopped oregano; 2 oz. Parmesan, finely grated, divided; 1 lb. fresh mozzarella, torn into bite-size pieces, divided; Handful torn basil leaves (for serving)

"This baked pasta is based on my favorite pizza topping combination: peppers and olives. Here you build a tomato sauce bulked up with jarred roasted red peppers and studded with briny green olives, then toss it with tubular pasta and lots of mozzarella cheese that goes crisp on top and very cheesy-pully in the middle in the oven...."

INGREDIENTS

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2 Tbsp. extra-virgin olive oil

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1 medium onion, finely chopped

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4 garlic cloves, thinly sliced

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1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)

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1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

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Freshly ground black pepper

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1 cup green olives, smashed, pits removed

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2 Tbsp. double-concentrated tomato paste

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¼ tsp. crushed red pepper flakes

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1 (14-oz.) can whole peeled tomatoes

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1 lb. rigatoni, penne, or ziti

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Kosher salt

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4 Tbsp. unsalted butter

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2 tsp. finely chopped oregano

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2 oz. Parmesan, finely grated, divided

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1 lb. fresh mozzarella, torn into bite-size pieces, divided

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Handful torn basil leaves (for serving)

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