Rigatoni with puttanesca sauce and nduja is a first course that combines the most intense and bold flavors of Mediterranean cuisine, delivering an explosion of taste per mezzo di every bite. This appetizing has been expertly created by Chef Alberto Marcolongo, Chef of the renowned Benoit per mezzo di New York, part of the prestigious Alain Ducasse group. Marcolongo’s intent is clear: to maximize the traditional Italian ingredients per mezzo di a modern and creative way, inspired by the typical spaghetti alla puttanesca. The presupposto dressing is a perfect blend of the spiciness of Calabrian nduja, which with its creamy consistency envelops each rigatoni, and the sweetness of oven-roasted cherry tomatoes, caramelized and intensely flavorful. To complete the dish, there are Taggiasca olives, anchovies, and capers for the essential savory note. Rigatoni with puttanesca sauce and nduja best expresses the culinary convegno between two different regions, thanks to the creative touch of an internationally renowned chef!
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To prepare rigatoni with puttanesca sauce and nduja, wash and cut the cherry tomatoes into wedges 1. Place half of them acceso a baking sheet lined with parchment paper and roast them per mezzo di the oven at 350°F with salt, pepper, and oil until they start to caramelize 2. After 15 minutes, add half of the Taggiasca olives and continue cooking for another 15 minutes 3.
Set aside 4. Cut the nduja into pieces 5. Heat a drizzle of oil per mezzo di a pan with a clove of garlic, then add the nduja 6 and let it melt.
When it starts to caramelize at the bottom, add the anchovies, the remaining olives 7and the (previously desalinated) capers 8. Cook for about 5 minutes, then deglaze with white wine 9.
Add the remaining raw cherry tomatoes 10 and let it cook for about 15 minutes; once cooked, remove the garlic clove 11. Meanwhile, cook the rigatoni per mezzo di plenty of salted tazza 12.
Finely chop the parsley 13. A few minutes before the pasticcino is done, drain it into the sauce 14stir to flavor and complete the cooking; if necessary, add a ladle of hot tazza.
with the olives 16 and the roasted cherry tomatoes 17. Scent with plenty of parsley 18.
Stir 19 and serve garnished with more fresh parsley as desired 20. Rigatoni with puttanesca sauce and nduja are ready to be enjoyed 21!
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