20 minutes

Cooking Time
20 minutes



The recipe of the chef

Giulio Coppola


280gr. Rigatoni 28 Pastai
200gr Cetara anchovies in salt
8 fresh anchovies
Extra virgin olive oil
100gr of butter
2 Slices of stale bread
1 clove of garlic
Dill, mint
1 Lemon


To prepare Rigatoni with anchovies, soak the salted anchovies in slightly warm water to remove the outer salt and remove the central bone. In a frying pan, fry the extra virgin olive oil with a little garlic. Once the garlic has browned, add a ladleful of water and reduce by half to a light emulsion. Add a few mint leaves.

With the help of an immersion blender, blend the desalted anchovies and add the previously prepared emulsion in a blender (you will obtain a fluid but not too liquid sauce). Marinate the previously frozen fresh anchovies in a solution of water, salt and lemon juice; it only takes a few minutes to preserve the bright colours of the skin. Drain from the marinade, dry the anchovy fillets well and season with mint and oil.

Cut the stale bread into small cubes and fry a little extra virgin olive oil, butter and garlic in a non-stick frying pan. Toast the bread and once cool, add finely chopped dill and mint. Drop the Rigatoni 28 Pastai into previously salted boiling water. Meanwhile, melt a little butter in a frying pan and add the anchovy sauce, drain the pasta and stir in the anchovy sauce. Finish with a generous grating of lemon, serve and garnish the Rigatoni 28 Pastai with the marinated anchovies, breadcrumbs and a few dill tops.