RIGATONI PASTA WITH CAPER AND OLIVE PASTE

Ingredients for 4 people:

320 g of wholemeal rigatoni

300 g of Romanesco broccoli tops

100 g of caper and olive paté

80 g of dried tomatoes in extra virgin olive oil

80 g of stracciatella

40 g of pistachios

2 coffee spoons of Oregano di Pantelleria

1 slice of wholemeal bread of about 30 g

Extra virgin olive oil*

salt

 

Execution:

Chop the pistachios with a knife and cut the dried tomatoes into chunks, separately blend the bread into small pieces in the food processor with the oregano and a couple of tablespoons of oil, until the mixture is coarse and slightly moist, then pour it into a pan and make it well toast by mixing it with a spoon.

Bring abundant salted water to a boil and blanch the broccoli tops for a couple of minutes, then drain and throw in the pasta.

Meanwhile, brown the tomatoes in a pan with a little oil, add the tops and let them season well, finally correct if you need flavor.

Drain the pasta and add it to the pan with the sauce, add the caper and olive paté, a little cooking water and mix well, adding a little water if you still need it.

Serve and complete with chopped pistachios, oregano bread and finally the stracciatella.

- Gianfranco Allari -

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