8 ounces rigatoni pasta
1 (8 ounce) can diced green chile peppers
1 (8 ounce) can diced green chile peppers, drained
1/2 cup chopped onion
8 ounces extra virgin olive oil for frying
Bring a large pot of lightly salted water to a boil. Stir pasta into boiling water; cook for 8 to 10 minutes, or until al dente; drain and place in a serving bowl.
In a large pot, mix with chiles, onions and olive oil. Mix well; pour into 10-inch skillet and fry in oil until hot.