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Macaroni Nicoise
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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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