Tomato-anchovy pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | cup | Chopped green onions; (about 5) |
| 4 | Garlic cloves; minced | |
| 1 | can | Anchovy fillets; drained, chopped |
| ; (2-ounce) | ||
| 1 | can | Diced peeled tomatoes; (14 1/2- to |
| ; 16-ounce) | ||
| ¾ | pounds | Rotini or other corkscrew-shaped pasta |
| ½ | cup | Grated Parmesan cheese |
Directions
Heat olive oil in heavy large skillet over medium-high heat. Add green onions and garlic and saute until soft, about 5 minutes. Add anchovies and stir 1 minute. Add tomatoes and simmer until sauce thickens slightly, about 6 minutes. (Can be made prepared 2 hours ahead. Let stand at room temperature.)
Cook rotini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving ½ cup cooking liquid. Add reserved cooking liquid to tomato-anchovy sauce in skillet and stir over medium-high heat until heated through. Add rotini and toss until sauce coats rotini.
Add Parmesan cheese and toss to blend. Season pasta to taste with salt and pepper.
2 Generous Servings.
Bon Appetit July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.