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

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Converted by MM_Buster v2.0l.

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