I’ve been making this recipe for the last four days for lunch. Sometimes with capers and sometimes without. Giuseppe Cocco rigatoni, ventresca tuna, and Pomì passata. Garlic is only used to flavor the oil at the beginning and then a couple of anchovy fillets are added to the oil. A nice shot of chili flake also helps.
by HeadAbbreviations786
3 Comments
That sauce needs a longer simmer if you don’t want the watery residue
Classic weeknight meal in my house. Never gets old. I also like to add a handful of piselli sometimes.
Rigatoni ala Tony