Spicy Turkey Rigatoni With Pomodoro Crudo

Spicy Turkey Rigatoni With Pomodoro Crudo


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.


1/2 tsp.

Black pepper

3 ea.

Bay leaves

12 oz.

Rigatoni, cooked al dente, hot


Fresh basil leaves, whole

4 tbsp.

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.

Serve immediately.


Swap and substitute to make it your own.


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