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>

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