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2 12
oz Rigatoni (Tinkyada or BiAglut gf brands are best)
1
onions
3
cans whole tomatoes (canned)
1
red pepper
1
green pepper
1
yellow pepper
1
tbs tomato paste
1/2
lb salami chunks (soft salami)
sliced thinly mozzarella
(optional green olives)
Cook
pasta tender but firm--place -oven proof dish
Heat
butter-sauté onion
Add
pasta, peppers, salami and olives
Simmer, uncovered, 5 minutes
Season
Pour
over pasta, cover with sliced cheese
Bake
uncovered 350 for 20 minutes
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