Tomato Anchovy Pasta
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Canned anchovy fillets||2 Ounce, drained chopped (1 Can)|
|Canned diced peeled tomatoes||16 Ounce (1 Can)|
|Rotini/Other corkscrew shaped pasta||3⁄4 Pound|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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 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.