Baked Tomato Rigatoni

Instructions: 

1. Preheat oven to 350 degrees. Oil a 3-quart baking dish.
2. In a food processor, pulse tomatoes with juice to a coarse purée.
3. In a large skillet, heat 2 tbsp. olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, about 5-8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring frequently, until fragrant, about 30 seconds to 1 minute.
4. Add tomatoes, sugar and salt and turn up heat to medium-high. When tomatoes begin to bubble, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil. Stir together and add salt & pepper.
5. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water and return to a gentle boil. Cook for 8-10 minutes, stirring intermittently. The pasta will not be fully cooked. Drain and transfer pasta to a large bowl.
6. Combine sauce, pasta and cheese. Put the mixture into the oiled baking dish. Drizzling 1 tbsp. olive oil over the top. Cover with foil.
7. Bake for 25 minutes. Uncover and continue to bake another 5-10 minutes, until bubbly and beginning to brown. Let rest before serving. Enjoy!