The pasta with tomato, anchovies, and caciocavallo is a flavorful and easy-to-make main course. The pasta, in this case, rigatoni, is dressed with a sauce made from tomato pulp, anchovies, capers, caciocavallo, and oregano. For the recipe, I was inspired by the flavors of Sicilian ‘pane cunzato’, substituting primo sale with caciocavallo and adding capers. It is prepared in a few minutes and is perfect at any time of the year. The sauce is also great for topping pizza or focaccia.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/8 cups tomato pulp
- 5.6 oz rigatoni (or other shape)
- 2.5 oz caciocavallo
- 4 salted anchovies
- 1 clove garlic
- to taste pickled caper berries (or capers)
- to taste chili powder
- to taste dried oregano
- to taste extra virgin olive oil
Tools
- Kitchen scale
- Pot
- Pan
- Colander
- Wooden spoon
- Cutting board
- Knife
Steps
To prepare the pasta with tomato, anchovies, and caciocavallo…
First, in a pot, heat the water to cook the pasta. When it boils, pour in the pasta and cook it for the minutes indicated on the package. Meanwhile, prepare the sauce.
In a pan, pour the extra virgin olive oil and sauté a peeled garlic clove, cut in half.
When it is golden, remove it, lower the heat, and add the salted anchovies, washed under cold running water and cleaned of the internal bone.
Then add the tomato pulp, chili powder, caper berries, and oregano.
When the pasta is cooked, drain it well, set aside a little cooking water, and pour the pasta into the pan with the prepared sauce.
Pour the pasta cooking water to mix everything well and finally add the caciocavallo directly in the pan or raw on the pasta as desired.
Serve the pasta with tomato, anchovies, and caciocavallo hot with an additional sprinkle of oregano.
