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Rigatini with anchovy sauce, taggiasca olives and capers

RECIPE PREPARED WITH LA CASA DEL GRANO RIGATINI

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Brown a clove of garlic with evo olive oil in a saucepan and then take it out
  2. Add the anchovy fillets and crush them with a spoon
  3. Add the capers, Taggiasca olives, white wine and La Casa del Grano tipo 00 (finely milled) flour to create a smooth sauce
  4. Leave the sauce to dry and lengthen if needed with half a glass of water
  5. Cook over low heat for another five minutes
  6. Turn off the heat and add the freshly chopped chilli pepper
  7. Cook the La Casa del Grano Rigatini in a generous amount of salted water for about 9 minutes, then drain and toss them while still hot in a pasta mixing bowl with the anchovy sauce, Taggiasca olives and capers
  8. Serve in a classic-style plate, reminiscent of tradition

Ingredients

  • 360 g La Casa del Grano “Rigatini”
  • 20 g La Casa del Grano “Farina tipo 00”
  • 150 g Taggiasca olives
  • 80 g capers
  • 60 ml white wine
  • 50 g tuna in oil
  • 1 clove of garlic
  • Evo oil, q.s.
  • Chilli pepper, q.s.
  • Salt, q.s.

Bring our tradition home