| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Chopped green onions; (about 5) |
| 4 |
|
Garlic cloves; minced |
| 1 |
cn |
Anchovy fillets; drained, chopped |
|
|
; (2-ounce) |
| 1 |
cn |
Diced peeled tomatoes; (14 1/2- to |
|
|
; 16-ounce) |
| 3/4 |
lb |
Rotini or other corkscrew-shaped pasta |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
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 1/2 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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