Rigatoni with anchovies and San Marzano tomatoes, a recipe to prepare in just a few minutes.
It will take just the cooking time of the pasta to prepare an easy and tasty sauce with a marine aroma.
For this recipe, I chose to use San Marzano tomatoes, which at this time of the year have a great price and are at their peak of flavor.
You can still replace them with any sauce tomato, even simple cherry tomatoes, following the recipe in the step-by-step photos.
A tip: I do not use salt for the sauce because my anchovies were already savory and gave the sauce a great taste, adjust according to your tastes and products.
Below I leave you some ideas for simple and quick summer first courses.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz rigatoni
- 10.5 oz San Marzano tomatoes
- 3 tbsps extra virgin olive oil (alternatively, you can use the oil from the anchovies)
- 1.8 oz anchovies in oil
- 3 cloves garlic
- 0.14 oz coarse salt (for the pasta)
Tools
- 1 Wok
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Colander
Steps
To make rigatoni with anchovies and San Marzano tomatoes, cook the pasta in plenty of salted water according to the cooking times indicated on the package.
Drain it al dente.
Meanwhile, let’s prepare the sauce, which will take just a few moments of cooking. Wash, dry, and cut the San Marzano tomatoes into cubes.
Meanwhile, in a large wok, sauté the peeled garlic in extra virgin olive oil.
Add the anchovies and let them dissolve in the oil.
Add the chopped tomatoes and cook over high heat for 3 minutes.
Add the pasta, stir, and turn off the heat.
Garnish with fresh basil torn by hand and serve.
