Culinary hints

Rigatoni alla Pirata

Rigatoni alla Pirata


500 gr. Rigatoni

500 gr. Ripe tomatoes

Olive oil

30 g butter

1 clove of garlic

2 Anchovy fillets in pure olive oil
100 gr. black olives

A pinch of oregano

Red peperoncino

Salt to taste



Grated Parmesan cheese

Clock  45 min.

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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.

Delicious recipe

Try using Delfino Battista products in your kitchen; you will appreciate our delicacies and…amaze your guests with our original recipes!

Delfino Battista s.r.l. | Umberto I, 58 - 84010 Cetara (SA) | P. IVA 03217990658 cap. soc. € 62,000 i.v. | PEC: