Tomato-anchovy pasta - bon appetit
2 generous s
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | cup | Chopped green onions (about 5) |
| 4 | 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 |
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 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>