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Spicy Turkey Rigatoni With Pomodoro Crudo



5 oz. Turkey Medallions
2 tbsp. Capers, small
2 tbsp. Olive oil
1 tsp. Crushed red pepper
4 tbsp. Black olives, pitted, cut in quarters lengthwise
5 ea. Anchovies, canned, finely chopped
2 ea. Tomatoes, large, beefsteak type
2 tbsp. Tomato paste
1/2 tsp. Salt
1/2 tsp. Black pepper
3 ea. Bay leaves
12 oz. Rigatoni, cooked al dente, hot
15-20 Fresh basil leaves, whole
4 tbsp. Ricotta salata, for garnish

Method of Preparation

  1. Combine all ingredients except basil and rigatoni. Place in a sauté pan over low heat to warm the ingredients.
  2. When heated, toss in the hot rigatoni and fresh basil leaves.
  3. Arrange on two serving plates.
  4. Top sauce with 2 tbsp. of grated ricotta salata on each plate.
  5. Serve immediately.