Yield: 2 generous s
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
1 cup | Chopped green onions (about 5) |
4 \N | Garlic cloves, minced |
1 can | (2-oz) anchovy fillets, drained, chopped |
1 can | (14 1/2 to 16-oz) diced peeled tomatoes |
¾ pounds | Rotini or other corkscrew shaped pasta |
½ cup | Grated Parmesan cheese |
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 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 C 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.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>