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Pipe Rigate with Puttanesca Sauce

2015-07-20
  • Course: Main Course
  • Skill Level: Moderate
Pipe Rigate with Puttanesca Sauce
  • Servings : 4
  • Prep Time : 6m
  • Cook Time : 21m
Italian pasta shells with anchovies and spiced with dry red chilies.

Ingredients

  • 500g Al Wadi Al Akhdar pipe rigate
  • 6 Anchovy fillets, drained and chopped into 4 each
  • 90g Capers, rinsed and finely chopped
  • 180g Black olives, pitted and chopped
  • 2 Tbsp cup Al Wadi Al Akhdar extra virgin olive oil
  • 5 Garlic cloves, crushed
  • 500g Fresh tomatoes, diced
  • ¼ Cup fresh basil, finely chopped
  • 3 Pcs dry red chilies, crushed
  • 375ml Fish stock
  • ½ Tsp salt
  • Black pepper to taste
  • Parmesan cheese, grated

Step 1

Mix together the anchovies, the capers and the black olives.

Step 2

Heat the olive oil in large skillet.

Step 3

Add crushed garlic and cook over low heat, stirring constantly, until golden.

Step 4

Then pour the mix over the skillet and cook over medium heat for 2 minutes.

Step 5

Add tomato, basil and red Italian chili to the skillet and bring to boil for 4 minutes then add the fish stock and boil for 4 minutes on medium fire.

Step 6

Season with salt and black pepper to taste.

Step 7

Cook the pasta according to pack instructions.

Step 8

Drain thoroughly and tip over the mixture skillet.

Step 9

Toss to coat thoroughly over low heat for 2 minutes.

Step 10

Garnish with sprinkles of finely chopped basil, add a drizzle of olive oil over the top and serve immediately with grated Parmesan cheese.

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