Tomato Anchovy Pasta Recipe
If you want to be known as a chef, make a personal recipe of Tomato Anchovy Pasta. I have done that myself. I prepare this yum Tomato Anchovy Pasta as an Appetizer every month or even more often. Go ahead and get hooked! Now what did you think? I meant to this Tomato Anchovy Pasta recipe.
Ingredients
1/4 cup olive oil
1 cup chopped green onions
4 garlic cloves, minced
1 2 ounce can anchovy fillets, drained, chopped
1 14 1/2 to 16 ounce can diced peeled tomatoes
3/4 pound rotini or other corkscrew shaped pasta
1/2 cup grated Parmesan cheese
Salt and pepper
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 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.
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.
