Rigatoni pasta with chicken and sweet peppers

Ingredients:

• 340 g rigatoni pasta
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 3 cloves garlic, chopped
• 1 onion, thinly sliced
• 2 bell peppers (1 green, 1 orange), thinly sliced
• 1 can (800g) canned whole San Marzano tomatoes, peeled and hand crushed
• 4 tbsp. chopped grilled chicken (without skin)
• 0.5 cup chopped fresh basil + extra for serving
• 2 pickled hot cherry peppers, stemmed and chopped

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and drain.
2. Meanwhile, heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the garlic and cook, stirring, until golden brown, about 30 seconds. Add the onion, bell pepper, and 1/2 teaspoon of salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
3. Add the chicken, basil, rigatoni, and cooking water to the tomato sauce. Cook, stirring, until heated through, about 4 minutes. Drizzle each serving with olive oil and sprinkle with basil and cherry pepper.