Rigatoni with Anchovies

    50 minutes

    If you like anchovies you will love this dish which uses rigatoni, though you can use other pasta types as well. Garnish with parsley and Parmesan if you like.


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 1 red capsicum
    • 1/4 cup olive oil
    • 2 cloves garlic
    • 6 tomatoes, peeled and diced
    • 60g tinned anchovies, diced
    • 1/4 cup white wine
    • 1 teaspoon sugar
    • 300g rigatoni pasta
    • salt and pepper, to taste

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Place the capsicum under the grill and cook about 10 minutes, turning occasionally, until it is blistered on all sides. Place in a plastic bag and let cool, then peel off the skin and dice the flesh.
    2. Heat the olive oil in a saucepan and add the diced capsicum and garlic. Cook 3 minutes, stirring. Add the tomatoes, anchovies, wine, sugar and salt and pepper. Simmer 20 minutes.
    3. Meanwhile, cook the rigatoni in plenty of salted water. Drain.
    4. To serve, divide the pasta between four bowls and top with the sauce.

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