Tomato-Anchovy Pasta
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup olive oil 1 cup chopped green onions (about 5) 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 corksrew-shaped pasta
1/2 cup grated Parmesan cheese salt and pepper



1 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.
2 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 rserved 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.

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