Cubettare tutte le verdure e sbollentare per poi raffreddare in acqua fredda, sfilacciare lo sgombro sott’olio. Cucinare in abbondante acqua salata i mezzi rigatoni, Scolare e saltare i rigatoni con olio evo, verdure e lo sgombro, aggiustare di sale e pepe, completare il piatto con un filo di olio evo.
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