Tomato-anchovy Pasta - Bon Appetit Recipe
Yield: 2 generous sRecipe by luhu.jp
Ingredients:
1/4 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
3/4 lbs: Rotini or other corkscrew shaped pasta,
1/2 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 1/2 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 &
Source from luhu.jp
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 1/2 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 &
Source from luhu.jp