Title: Tomato-Anchovy Pasta
Categories: July 1994
Yield: 1 servings

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

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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