Tomato-anchovy Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1994 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | c | Chopped green onions, about |
| 4 | Garlic cloves, minced | |
| 1 | Anchovy fillets, drained | |
| chopped | ||
| 2-ounce | ||
| 1 | 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
5 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2206
Calories From Fat: 711
Total Fat: 80.4g
Cholesterol: 82.3mg
Sodium: 3438.1mg
Potassium: 2204.7mg
Carbohydrates: 285.6g
Fiber: 21g
Sugar: 8.5g
Protein: 88.6g