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- 3 anchovy fillets
- 12 oz (336 grm). tomatoes
- 2 oz (56 grm). butter
- 1 garlic clove, peeled and crushed
- 2 oz (56 grm). grated parmesan or romano cheese
- 1 tbsp (15 ml). chopped fresh basil
- 1 lb (.5 kg). rigatoni
- Chop the anchovies.
- Blanch, peel and cut tomatoes into thin slices.
- Place tomatoes in a serving bowl with the anchovies and peeled and crushed garlic.
- Cook the rigatoni in a large saucepan of boiling water until just tender (al dente).
- When cooked, drain in colander.
- Melt the butter in the saucepan and when frothy, add rigatoni and toss well.
- Add to the tomatoes and garlic, toss, then sprinkle with grated cheese and basil.
- Serve immediately.
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