Entrées
Huli Huli Style Turkey Kona Bowl
Spicy Turkey Rigatoni with Pomodoro Crudo
1
bowl
Serving Size
15
mins.
Prep Time
22
mins.
Total Time
Ingredients
Spicy Turkey Rigatoni with Pomodoro Crudo
Yield: 4 bowls
2 tbsp.
Capers, small
2 tbsp.
Olive oil
1 tsp.
Red pepper, crushed
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
½ tsp.
Salt
½ 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
Directions
- 1. Combine all the ingredients except the rigatoni, basil and ricotta salata. Place them in a sauté pan over low heat.
- 2. When the ingredients are heated, toss in the hot rigatoni and fresh basil leaves.
- 3. Arrange within serving bowls.
- 4. Top with 2 tablespoons of grated ricotta salata on each bowl.
- 5. Serve immediately.
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