Rigatoni

Ingredients:

4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup fresh basil, torn into small pieces
1 pound shredded mozzarella cheese
1/3 cup olive oil, divided
1 pound rigatoni noodles, cooked al dente
10 plum tomatoes, diced
Salt
Freshly-ground pepper

Preparation:

In a skillet, saute garlic in 2 tablespoons olive oil over very low heat until 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.