Rigatoni alla Pizzaiola

Rigatoni alla Pizzaiola... a colorful and flavorful summer dish.

Rigatoni alla Pizzaiola


For 6 Person(s)

For the Rigatoni:

  • 1 pound rigatoni
  • 2 quarts tomato sauce
  • 2 pounds ripe plum tomatoes
  • 1/2 pound Gaeta olives
  • 1 pound mild provolone cut in small cubes
  • 4 cloves garlic, finely chopped
  • extra virgin olive oil
  • salt & pepper
  • oregano
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  1. Cut the tomatoes in half, sprinkle them with a bit of oil, garlic and salt and place them in a shallow oven pan. Bake for about 35 minutes at 375F or until golden.
  2. Spread half of the tomatoes in a deep oven pan.
  3. Add the rigatoni cooked very al dente. Cover with a generous layer of the tomato sauce. Add the olives, ptovolone cubes, grated cheese and a sprinkle of oregano.
  4. Cover the pasta with the remaining tomatoes. Sprinkle more grated cheese. Bake for 15 minutes at 400 degrees.


Tuesday, 12 December 2017
I made this recipe for my daughter\'s birthday party, it was delicious and a big hit!! Everyone lov...
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- Lauren
Thursday, 08 September 2016
This dish was yummy, yummy, yummy!!! Especially with the summer tomatoes so sweet and flarorful. M...
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- loryb