Rigatoni alla puttanesca e nduja
Cerchi un primo piatto che sappia di sole e di Mediterraneo, ma con una sferzata di piccante? I nostri Rigatoni alla puttanesca e nduja sono la risposta! Una rivisitazione sfiziosa della classica ricetta, arricchita dal gusto intenso della nduja calabrese. Scopri subito come preparare questo **spicy pasta recipe**, un'esplosione di sapori che conquisterà tutti, perfetta anche per chi segue una **mediterranean diet recipe**!
Dietary Information
Servings:
- 1
To prepare the rigatoni alla puttanesca e nduja, wash and cut the cherry tomatoes into wedges 1. Pour half of them on a baking sheet lined with parchment paper and roast them in the oven at 180°C with salt, pepper and oil until they start to caramelize 2. After 15 minutes, add half of the Taggiasca olives and continue cooking for another 15 minutes 3.
- 2
Set aside 4. Cut the nduja into pieces 5. Heat a drizzle of oil in a pan with a clove of garlic, then pour in the nduja 6 and let it melt.
- 3
When it starts to caramelize on the bottom, add the anchovies, the remaining olives 7 and the capers (previously desalted) 8. Cook for about 5 minutes, then deglaze with white wine 9.
- 4
Add the rest of the raw cherry tomatoes 10 and let it cook for about 15 minutes; when cooked, remove the clove of garlic 11. In the meantime, cook the rigatoni in plenty of salted water 12.
- 5
Finely chop the parsley 13. A few minutes before the end of cooking, drain the pasta into the sauce 14, stir to flavor and complete the cooking; if necessary, add a ladle of hot water.
- 6
Complete with the olives 16 and the roasted cherry tomatoes 17. Season with plenty of parsley 18.
- 7
Stir 19 and serve, garnishing with more fresh parsley to taste 20. The rigatoni alla puttanesca e nduja are ready to be enjoyed 21!
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