Black olives, pitted, cut in quarters lengthwise
Anchovies, canned, finely chopped
Tomatoes, large, beefsteak type
Rigatoni, cooked al dente, hot
Fresh basil leaves, whole
Ricotta salata, for garnish
Combine all ingredients except basil and rigatoni. Place in a sauté pan over low heat to warm the ingredients.
When heated, toss in the hot rigatoni and fresh basil leaves.
Arrange on two serving plates.
Top sauce with 2 tbsp. of grated ricotta salata on each plate.
Swap and substitute to make it your own.