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Here's today's 'simple-to-prepare' Recipe for FREE,
from the Homemaker's Best Friend!
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Today's recipe submitted by Sophia Bianco...
Rigatoni
4 cloves garlic (minced)
1 green pepper (chopped)
1 red pepper (chopped)
1 cup fresh basil (torn into small pieces)
1 lb. shredded Mozzarella cheese
1/3 cup olive oil (separate 2 Tbls.)
1 lb. rigatoni noodles (cooked al dente)
10 plum tomatoes (diced)
Salt
Fresh ground pepper
In a skillet, sauté garlic in 2 tablespoons olive oil over
very low heat till almost brown; remove from heat. 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. When ready
to serve, boil water and cook rigatoni until al dente. While
rigatoni is cooking, cover tomato mixture with Mozzarella
cheese and a dash more olive oil; toss mixture. Drain pasta
and stir into tomato mixture. Serve immediately with garlic
bread.
~~~
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