Herby Provencal Baked Pasta with Sopressata

Artichoke hearts, roasted red peppers and black olives are tossed with herby tomato sauce, pasta, sopressata and cheese and baked up bubbly.
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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 6
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2 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

Pinch of crushed red pepper flakes

One 28-ounce can whole plum tomatoes, crushed by hand

One 15-ounce can whole plum tomatoes, crushed by hand

4 large sprigs fresh basil, plus 1 cup chopped fresh basil

1 cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

1 pound dried rigatoni

10 ounces frozen artichoke hearts, thawed

1 cup sliced jarred roasted red peppers

1/2 cup halved and thinly sliced sopressata

1/4 cup pitted nicoise or Kalamata olives, coarsely chopped

3 cups shredded mozzarella

1 cup grated Parmesan or ricotta salata


  1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  2. Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
  3. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  4. Add the tomato sauce, artichokes, red peppers, sopressata, olives, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.