You may also like
Categories:
olive oil onion garlic chicken stock Parmesan Italian tomatoes rigatoni red pepper black pepper salt basil parsley flakes black olives
Viewed: 68 - Published at: 9 years agoIngredients
- 8 Tbsp. olive oil
- 1 1/2 c. chopped onion
- 1 tsp. finely chopped garlic
- 2 c. chicken stock
- 1/3 c. grated Parmesan
- 3 (28 oz.) cans Italian tomatoes, well drained and chopped
- 1 lb. rigatoni, cooked 8 to 10 minutes
- 2 Tbsp. crushed red pepper flakes
- 1/4 tsp. black pepper
- 1 tsp. salt
- 2 tsp. dried basil, crushed
- 1/4 c. parsley flakes
- 1/3 c. sliced black olives
Method
- Lightly saute onion and garlic in 5 tablespoons olive oil. Add tomatoes, red pepper, black pepper, basil and 1 teaspoon salt. Add stock and bring to a low boil.
- Cook 40 minutes.
- Drain pasta.
- Toss with 3 tablespoons olive oil.
- Add tomato sauce; toss. Add grated Monterey Jack cheese; toss.
- Pour into large baking dish (greased). Sprinkle with Parmesan cheese.
- Arrange sliced olives on top. Bake at 350° until bubbly (25 to 30 minutes). Remove from oven and sprinkle with parsley flakes.
