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Baked Rigatoni with Tomatoes, Olives and Pepper
Ingredients
  • 1 (28-ounce) can tomatoes, whole or diced, with juice
  • 3 tablespoons extra-virgin olive oil, more for oiling baking dish
  • 1 large sweet yellow pepper, cut in ½-inch dice
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • ⅛ teaspoon sugar
  • Salt
  • ⅓ cup kalamata olives, pitted and halved
  • Black pepper
  • 2 tablespoons slivered fresh basil (optional)
  • 1 pound rigatoni
  • 3 ounces Gruyère, grated (¾ cup)
  • 1 ounce Parmesan (optional), grated (¼ cup)
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