Rigatoni

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

In a skillet, sauté 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.