Rigatoni with fresh tomato sauce

Name: rigatoni with fresh tomato sauce
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Rigatoni No. 26 pasta; 50 g anchovy fillets in canned oil; 2 Red onion; 1 el dried oregano; 850 g peeled canned tomatoes; 100 g Kalamata olives without pit; 1 lemon cleaned up

Pasta with a sauce of tomatoes, anchovies and olives.

Ingredients

Directions

Cook the pasta according to the instructions on the package. Drain. Drain the anchovies, collect the oil and cut the anchovies coarsely.
Cut the onions. Heat 1 tbsp of the collected anchovies oil in a frying pan and fry the onions, anchovies and oregano for 3 min. On low heat.
Add the peeled tomatoes and simmer for 5 minutes on low heat.
Meanwhile cut the olives over the length. Grate the yellow skin of the lemon. Squeeze out half of the fruit and cut the rest into pieces.
Mix the pasta, the lemon zest and 1 tbsp lemon juice with the tomato mixture and leave to heat for 1 min on low heat.
Spoon into deep plates, garnish with the olives and lemon slices. Serve immediately. Yummy! .