Trapani rigatoni

Put all ingredients and other stuff ready. Bring a full kettle of water to the boil. Place a layer of a few centimeters of hot water in a large saucepan over medium heat.

Put the pasta with boiling water in the saucepan, turn the heat high, place the lid slightly crooked on the pan and cook the rigatoni according to the instructions on the package.

Put the cheese with the almonds, garlic and chilli (s) in the food processor and finely chop them. With the engine running, add 1 1/2 bunch of basil, the anchovies and the tomatoes. Chop everything into a nice scent and then add 2 sprouts of extra virgin olive oil. Taste for a moment, if necessary, season the mixture with salt and pepper and put it to the side. Cut the remaining tomatoes in half or in quarters and also put them aside. In the meantime the rigatoni should be perfectly cooked, so let them drain, pick up some of the cooking water and put them back in the hot pan. Add the finely chopped stew and mix everything together. Stir in a dash of cooking water to loosen the pasta.

Toss the pasta into a large serving dish. Quickly mix it up again, sprinkle the remaining tomatoes and the rest of the basil and put on the table.