Turkey Medallions 5 oz.
Capers, small 2 tbsp.
Olive oil 2 tbsp.
Crushed red pepper 1 tsp.
Black olives, pitted, cut in quarters lengthwise 4 tbsp.
Anchovies, canned, finely chopped 5 ea.
Tomatoes, large, beefsteak type 2 ea.
Tomato paste 2 tbsp.
Salt 1/2 tsp.
Black pepper 1/2 tsp.
Bay leaves 3 ea.
Rigatoni, cooked al dente, hot 12 oz.
Fresh basil leaves, whole 15-20
Ricotta salata, for garnish 4 tbsp.
Combine all ingredients except basil and rigatoni. Place in a sauté pan over low heat to warm the ingredients.
When heated, toss in the hot rigatoni and fresh basil leaves.
Arrange on two serving plates.
Top sauce with 2 tbsp. of grated ricotta salata on each plate.
Serve immediately.