Recipe Detail Page | LCBO

Ingredients

• 2½ lbs (1.25 kg) fresh tomatoes, in a variety of colours, shapes
• 1 tbsp (15 mL) garlic, finely chopped
• 2 tsp (10 mL) anchovy paste
• ½ cup (125 mL) olive oil
• Zest of 2 lemons, grated finely with a rasp
• 2 tbsp (30 L) fresh lemon juice
• ¼ tsp (1 mL) chili flakes
• ¼ tsp (1 mL) salt
• ⅔ cup (150 mL) Kalamata olives, pitted and coarsely chopped
• ½ cup (125 mL) fresh basil leaves, coarsely torn
• ½ cup (125 mL) good quality Parmigiano-Reggiano cheese, finely grated
• 1 lb (500 g) rigatoni pasta