- 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 corkscrew-shaped pasta
- 1/2 cup grated Parmesan cheese
- Heat olive oil in heavy large skillet over medium-high heat. Add green onions and garlic and sauté until soft, about 5 minutes. Add anchovies and stir 1 minute. Add tomatoes and simmer until sauce thickens slightly, about 6 minutes. (Can be made 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.