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Maurizio Opinato
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Ingredienti:
– Tonno Rosso Malarazza g. 300
– Aggiughe Malarazza 4 (da confezione g. 190)
– Vino Malarazza Etna Rosso Eruzione (1/2 bicchiere)
– Ciliegini secchi Malarazza (circa 15 da confezione g. 500)
– Piccantino per golosi Malarazza (1 cucchiaio)
– Olio e.v.o. Malarazza (q. b.)
– Aglio 2 spicchi
– Menta fresca (1 mazzetto)
– Brodo vegetale (q. b.)
– Sale (q. b.)
– Rigatoni g. 500
Procedimento:
1) Preparare una pentola per cuocere la pasta con acqua, sale e brodo vegetale
2) Sfumare l’aglio e le acciughe in una padella ampia e alta con l’olio e il vino rosso
3) aggiungere i ciliegini secchi, il tonno rosso e lasciare sfumare, aggiungendo un po’ di brodo vegetale di tanto in tanto
4) aggiungere i rigatoni nella padella a metà cottura e spadellare aggiungendo il “piccantino per golosi”
5) 1 minuto prima di servire, aggiungere la menta e un po’ d’olio e.v.o. Malarazza a crudo, continuando a spadellare…
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