Ditali rigati with pepper

  • Difficulty


  • 350 g0SX0059
  • 2 salted sardines
  • 1 clove garlic
  • 1 pepper
  • a pinch of Italian finely chopped parsley, a pinch of salt
Ditali Rigati n° 59


Rinse the sardines thoroughly in cold water removing all the salt, de-bone and break them up. Wash the pepper, deseed, remove all white filaments and chop the pulp into cubes. Toss the pasta in a large pan of boiling salted water cook it until al dente.In the meanwhile in a small saucepan golden the peeled and slightly crushed in a drop of oil; remove the pan from the heat, add the sardines and whisk with a fork until it becomes a smooth cream. Add the pepper cubes and cook for about ten minutes over a moderate heat.Once the pasta is cooked drain and pour in a previously heated serving dish, season it with the sauce, sprinkle it with the chopped parsley and serve.