- SERVING SIZE 1 bowl
- PREP TIME 15 mins.
- TOTAL TIME 22 mins.
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
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.
Swap and substitute to make it your own.