{"id":39190,"date":"2024-06-10T12:01:45","date_gmt":"2024-06-10T10:01:45","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=39190"},"modified":"2024-06-10T12:02:19","modified_gmt":"2024-06-10T10:02:19","slug":"pennotti-rigati-n-62-eolian-style","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/","title":{"rendered":"Pennotti\u00ae Rigati No. 62"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"PENNOTTI\u00ae RIGATI n\u00b0 62 alla EOLIANA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/DEbLXV0wUe0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Pennotti\u00ae Rigati No. 62<br>80 g pitted green and black olives<br>60 g salted capers<br>6 anchovies<br>40 g pine nuts<br>350 g cherry tomatoes<br>50 g salted ricotta<br>Chili pepper, to taste<br>Basil, to taste<br>1 garlic clove<br>Oregano, as needed<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, then place in a 250\u00b0 F oven for 15 minutes. Cut the cherry tomatoes and olives in half and set aside. Meanwhile, in a saut\u00e9 pan toast the pine nuts for a few minutes over a very low heat, tossing them.\nIn a saut\u00e9 pan, heat the extra-virgin olive oil then add the crushed garlic clove, the chili pepper and the anchovies and saut\u00e9. Add the olives, capers, and cherry tomatoes and cook, saut\u00e9ing. 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.\nCook the Pennotti\u00ae 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 saut\u00e9 pan with the sauce. Stir and saut\u00e9ing. Add cooking water if needed and continue sauteing.\nRemove 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!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Pennotti\u00ae Rigati No. 6280 g pitted green and black olives60 g salted capers6 anchovies40 g pine nuts350 g cherry tomatoes50 g salted ricottaChili pepper, to tasteBasil, to taste1 garlic cloveOregano, as needed DIRECTIONS In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":39193,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[2022],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Pennotti\u00ae Rigati No. 6280 g pitted green and black olives60 g salted capers6 anchovies40 g pine nuts350 g cherry tomatoes50 g salted ricottaChili pepper, to tasteBasil, to taste1 garlic cloveOregano, as needed DIRECTIONS In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet,&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pennotti\u00ae Rigati No. 62 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pennotti\u00ae Rigati No. 62 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Pennotti\u00ae Rigati No. 6280 g pitted green and black olives60 g salted capers6 anchovies40 g pine nuts350 g cherry tomatoes50 g salted ricottaChili pepper, to tasteBasil, to taste1 garlic cloveOregano, as needed DIRECTIONS In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-10T10:01:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-10T10:02:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview1.jpg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/\",\"name\":\"Pennotti\\u00ae Rigati No. 62 | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#primaryimage\"},\"datePublished\":\"2024-06-10T10:01:45+00:00\",\"dateModified\":\"2024-06-10T10:02:19+00:00\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Pennotti\\u00ae Rigati No. 62\",\"datePublished\":\"2024-06-10T10:01:45+00:00\",\"dateModified\":\"2024-06-10T10:02:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/pennotti-rigati-n-62-eolian-style\/#primaryimage\"},\"keywords\":\"PENNOTTI RIGATI\",\"articleSection\":\"Recipes &amp; 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