Baked Rigatoni With Tomatoes, Olives and Pepper

Preparation

1. Step 1

   Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.

2. Step 2

   In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.

3. Step 3

   Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.

4. Step 4

   Heat oven to 350 degrees. Oil a 2½- to 3-quart baking dish or gratin with olive oil.

5. Step 5

   When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.

6. Step 6

   If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.

7. Step 7

   Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.