Pennoni rigati with parsley and basil

  • 1


  • 350 g0SX0039
  • 1 small bunch parsley
  • 1 small bunch basil
  • 2 salted sardines
  • 1 clove garlic
  • salt and pepper
Pennoni Rigati n° 39


Clean the parsley and the basil, rinse dry with a clean tea towel. Desalt the capers and the sardines under running water, once cleaned from head and bone the sardines into fillets then chop coarsely. Toss all these ingredients in a food blender, add the rinsed and peeled clove of garlic, 4 tbsp of olive oil, a pinch of salt and a grind of pepper, mix and pour the content in a sauce boat.Cook the pasta in plenty of boiling salted water, once al dente drain it, toss it in the serving dish, dress it with a dash of oil, place the prepared sauce in the middle and bring it to the table with the rest of the leftover sauce in the sauceboat.