INGREDIENTS
FOR 2 PEOPLE
250 g Pennotti® Rigati No. 62
80 g pitted green and black olives
60 g salted capers
6 anchovies
40 g pine nuts
350 g cherry tomatoes
50 g salted ricotta
Chili pepper, to taste
Basil, to taste
1 garlic clove
Oregano, as needed
DIRECTIONS
In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, then place in a 250° F oven for 15 minutes. Cut the cherry tomatoes and olives in half and set aside. Meanwhile, in a sauté pan toast the pine nuts for a few minutes over a very low heat, tossing them. In a sauté pan, heat the extra-virgin olive oil then add the crushed garlic clove, the chili pepper and the anchovies and sauté. Add the olives, capers, and cherry tomatoes and cook, sautéing. Season with a little oregano and continue sauteing. Add in the toasted pine nuts and finish cooking, stirring to mix well. After turning off the flame, remove the garlic and chili pepper. Cook the Pennotti® Rigati in a pot of boiling water with a little salt. (The recipe contains lots of inherently salty ingredients, so you want to make sure the end result is balanced.) Once they are cooked, drain them directly into the sauté pan with the sauce. Stir and sautéing. Add cooking water if needed and continue sauteing. Remove from the heat and, after adding a drizzle of extra virgin olive oil, serve, adding the baked ricotta salata and oregano as garnish. Buon appetito!