Rigatoni napoletani with ricotta and anchovies

  • Difficulty


  • 300 g Rigatoni Napoletani n° 124
  • 1 carrot
  • 1 stick celery
  • 1 clove garlic
  • 200 g fresh anchovies
  • 1 small bunch Italian parsley
  • 200 g courgettes
  • 1 egg
  • 300 g ricotta cheese
  • 2 leeks
  • salt and pepper
Rigatoni Napoletani n° 124


Trim and peel the carrot, the courgettes, then also clean the celery and the leeks and rinse all the vegetables.Blanch the celery and carrot in boiling water and drain them. cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and cool it under running water. Next, prepare the stuffing.Rinse and chop the parsley, peel and chop the garlic, rinse the anchovies and slice them into fillets.In a saucepan brown the anchovies in 2 tbsp of oil then, once drained, chop them coarsely.Place the ricotta in a bowl add the parsley, the garlic, the egg and season with salt and pepper then mix until it reaches a smooth blended mix; then chop the anchovy fillets and mix well.Stuff the rigatoni, with the filling and arrange them in a oven-proof dish greased with a drop of oil, brush with oil the also the pasta top and cover the dish with foil.Pop the pasta in a preheated oven at 180 °C for 12-15 minutes, removing the foil five minutes before it is ready and serve au gratin.