500 g of rigatoni
1/2 cup of extra virgin olive oil
4 cloves of garlic, minced
2 cups of diced tomatoes, seeds removed
1 can of tomato sauce
3 anchovy fillets, finely chopped
2 cans of solid sardines in water, drained
1/2 cup of black olives, pitted and chopped
Salt and pepper to taste
1/2 cup of ricotta cheese
500 g of rigatoni
1/2 cup of extra virgin olive oil
4 cloves of garlic, minced
2 cups of diced tomatoes, seeds removed
1 can of tomato sauce
3 anchovy fillets, finely chopped
2 cans of solid sardines in water, drained
1/2 cup of black olives, pitted and chopped
Salt and pepper to taste
1/2 cup of ricotta cheese
1 Cook the rigatoni in boiling salted water
Drain and set aside
Fry the garlic in olive oil until golden brown
2 Add the diced tomatoes, tomato sauce, and anchovies
Simmer for 5 minutes
Add the sardines and black olives
3 Season with salt and pepper to taste
Let it simmer
Remove from heat, combine cooked pasta and ricotta cheese
Mix well
Serve immediately.
