Source:

Lucienne

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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