Rigatoni alla Pirata
500 gr. Rigatoni
500 gr. Ripe tomatoes
30 g butter
1 clove of garlic
2 Anchovy fillets in pure olive oil
100 gr. black olives
A pinch of oregano
Salt to taste
Grated Parmesan cheese
Rigatoni alla Pirata Recipe
Dip the tomatoes into boiling water, remove and peel the skins, sieve the peeled tomatoes and place in a dish.
Heat the oil and butter in a saucepan and add the fillets of alici(fillets of anchovies), mashing them to a pulp with a fork.
Ad the tomatoes, the black olives (stoned), a pinch of origano and the chopped red peperoncino, all in that order. Season with salt and pepper and cook the sauce for about 20 minutes until it thickens slightly.
Meanwhile, cook the rigatoni in plenty of boiling water, drain when cooked al dente.
Before removing the sauce from heat, add the basil, finely chopped.
Add the sauce to the rigatoni still piping hot and garnish the dish with a sprinkling of grated Parmesan cheese.