Bite with Belkys: Rigatoni Alle Bisanzio From Caffe Millano

The Chef: Maurizio Florio

The Restaurant: Caffe Milano

The Dish: Rigatoni Alle Bisanzio

Ingredients:

• 2 fresh beefsteak tomatoes
• 1 ounce pine nuts
• 1 garlic clove
• 4 ounces extra virgin olive oil
• ½ ounce basil leaves
• 1 pinch salt
• 1 pinch sugar
• 1 cup rigatoni pasta
• 1 ounce parmesan cheese
• 2 ounces diced polly-o mozzarella

Preparations:

-Wash and cube beefsteak tomatoes. Set aside in a strainer.
-Place pine nuts, garlic and 3 ounces of olive oil in a food processor.
-Blend to a smooth Consistency.
-Finely chop basil leaves. 
-Place tomatoes, pine nut paste, basil, salt and sugar in a bowl and mix with a wooden spoon.
-Add the last ounce of olive oil, if necessary.
-In a medium pot, add salt to a ½ gallon of h2o and bring to a boil.
-Add rigatoni and stir.
-When the pasta is al dente, strain the H2o and place in a bowl with the bisanzio mixture.
-Add parmesan and mozzarella cheese.
-Serve immediately.

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