Rigatoni With White Anchovies & Ricotta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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David Pasternak, The Young Man & The Sea , chef at the seafood-centric Italian restaurant Esca in NYC, c-oowned with Chefs Mario Batali and Jpseph Bastianich, doesn't just cook fish: He catches it, cleans it, fillets it, and debones it. An obsessed fisherman, Pasternak has a deep knowledge of seafood that comes through clearly in his recipes..This full-flavored pasta is perfect for anchovy lovers -the rich, tangy flavor of the fish dominates. White anchovies marinated in oil and vinegar, a Spanish tapa called boquerones, have a brighter taste and more tender texture than salt cured anchovies preserved in oil. Boqueneros are available at some specialty stores, good deli counter and Ingredients:
3 tablespoons extra virgin olive oil |
1 small onion, finely chopped |
2 garlic cloves, minced |
12 marinated white anchovies, coarsely chopped (1 1/2 oz) |
1 pinch red pepper flakes |
2 1/4 cups canned tomato sauce |
1/4 cup fresh ricotta cheese |
1 tablespoon unsalted butter |
kosher salt, to taste |
fresh ground black pepper, to taste |
1 lb rigatoni pasta |
Directions:
1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a large deep skillet, heat 2 T of the olive oil.
3. Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes.
4. Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute.
5. Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes.
6. Stir in the ricotta and butter and season the sauce with salt and pepper.
7. Cook the rigatoni until al dente, drain.
8. Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute.
9. Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve.
10. E N J O Y!
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