Caviaroli Sauces Rigattoni alla Puttanesca with Oliva Verde Líquida Chipotle
Ingredients
3 cloves of garlic
2 red chilli peppers
1 onion
100 g anchovies in juice
2 cl olive oil
4 Roma tomatoes
5 cl red wine
Packet of oregano
1 capers
2 tbsp black olives, pitted
500 g rigattoni
bunch of parsley leaves
200 g Parmesan cheese
freshly ground black pepper - salt
Oliva Verde Líquida Chipotle to taste
Preparation
Finely chop the garlic, chilli peppers and onion. Finely chop the anchovies. Sauté everything in the olive oil in a flat bowl.
Meanwhile, roughly chop the tomatoes. Add everything together with the red wine and oregano leaves. Simmer gently for 30 minutes under a lid. At the end, add the capers and Oliva Verde Líquida Chipotle.
Now add the olives and see if the sauce needs seasoning.
Meanwhile, cook the rigattoni al dente in a large amount of salted water. Drain and add to the sauce immediately.
