• 2 anchovies
• some capers
• some black olives
• some parsley
• 350ml tomato sauce
• salt
• 1 clove garlic
• 1 fresh chili pepper

Preparation:

We put in a pan a drizzle of extra virgin olive oil. Add half a clove of minced garlic, anchovies, a bit of crushed red pepper. We turn the heat to low and we expect the anchovies melt, stirring with a wooden spoon. So let’s add the tomato sauce, black olives, capers and adjust salt and pepper. We cook the rigatoni pasta with the sauce and flavour and ending with the chopped fresh parsley.

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