- 3 drained flat anchovy fillets
- 1 garlic clove, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons plain yogurt
- 2 scallions, minced
- 3 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh dill
- 1/2 pound rotelle or fusilli
- 6 cherry tomatoes, quartered
- Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. Rinse the pasta under cold water and drain it well. Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently.