Rigatoni Pasta with Tomatoes, Anchovies and Olives

 

Sometimes we have very little time to prepare dinner, and we need quick first courses, to be prepared at the last moment. This pasta with cherry tomato and anchovy sauce is a tasty but very quick and simple pasta recipe.

Rigatoni pasta with tomatoes, anchovies and olives
Preparation: 10 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 4-6 persons - Cost: Low

Ingredients

• 17oz of Rigatoni Pasta La Molisana
• 14oz of Mutti Cherry Tomatoes
• Oregano to taste
• 1 clove of garlic
• 1 spoon of Extra virgin olive oil
• 2 Anchovies Fillets
• 8oz of Kalamta Olives
• 1oz of Capers
• Salt
• Pepper

How to prepare Rigatoni pasta with tomatoes, anchovies and olives

In a large pan with the oil, brown the garlic and anchovy fillets. Add the cherry tomatoes (previously cut into small pieces), the Kalamata olives and the pre-rinsed capers.

Add salt and cook over high heat. In a pot with plenty of salted water, cook the Rigatoni Pasta.

Drain the pasta al dente and season it in the pan, allowing it to absorb the flavor of the sauce for a few minutes over medium heat. Sprinkle with some oregano and serve.

 

Buy the Ingredients for this Recipe on Pinocchio's Pantry