Filippo Cavalli

Osteria dei Mascalzoni

Rigatoni with ginger Tuna and Anchovy dressing

INGREDIENTS

Rigatoni durum wheat pasta

L’isola D’Oro Anchovy Dressing

breadcrumbs

EVO oil

datterino
tomatoes

ginger
Tonnotto 

salt

PREPARATION

Prepare the crunchy dressing by toasting the breadcrumbs in a non-stick pan, flavour with the anchovy dressing.

While the pasta is cooking in slightly salted water, sauté for a couple of minutes in a pan with little olive oil some of the datterino tomatoes then add the ginger tuna.
Mix well and dress the pasta with the sauce.
Sprinkle the flavoured bread on each serving.