Rigatoni with Three-Cut Tomato Sauce, Anchovies, and Black Olives Recipe by Mangia
Rigatoni with Three-Cut Tomato Sauce, Anchovies, and Black Olives
If the bold flavors of Provençal or Mediterranean cooking appeal to you, you must make this salad. And if you are given to eating anchovies, you have a treat in store. If you are wondering why we cut the tomatoes in the sauce here in three different ways, the answer is simple: It has everything to do with texture-wonderful texture.
Ingredients
- 4 pounds plum tomatoes
- 3 garlic cloves
- 8 anchovy fillets packed in olive oil
- 1 cup loosely packed basil leaves
- ½ cup extra-virgin olive oil
- ½ teaspoon dried hot pepper flakes
- 1 teaspoon salt
- 1 ½ pounds rigatoni
- 1 cup pitted kalamata olives
- 1 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Wash and core the tomatoes. Divide them into 3 piles. Chop the first pile very fine. Cut the second pile into about one-half-inch slices; cut
- the remaining tomatoes lengthwise into quarters.
- Peel, trim and thinly slice the garlic. Mince the anchovies. Rinse and pat the basil leaves dry.
- tomatoes, pepper
- In a large skillet, cook the garlic in the olive oil over low heat, stirring, until softened, but do not let it brown. Add the anchovies, and stir well. Add the flakes, and salt, and cook, covered, for 30 minutes.
- Uncover the pan, make a well in the center of the tomatoes for the juice to collect, and cook, uncovered, for 30 minutes, until almost dry. During the last half hour of cooking, moisten the crown of tomatoes now and then with the juice. Remove the pan from the heat and let the sauce cool
- to room temperature.
- Bring a large pot of salted water to a boil. Add the pasta, stir to separate, and cook over high heat for 10 minutes, until al dente. (Or follow the cooking directions on the package.) Drain the pasta in a colander. To prevent the pasta from sticking together, spread it out on a large baking sheet or platter and let it cool for about 15 minutes. Cover and hold at room temperature for up to 3 hours.
- Turn the pasta into a large ceramic serving bowl. Add the sauce, olives, and basil and toss well. Add the Parmigiano and toss again. Best served within 1 hour of finishing.
