Macaroni Nicoise

• 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

1. Chop the anchovies.
2. Blanch, peel and cut tomatoes into thin slices.
3. Place tomatoes in a serving bowl with the anchovies and peeled and crushed garlic.
4. Cook the rigatoni in a large saucepan of boiling water until just tender (al dente).
5. When cooked, drain in colander.
6. Melt the butter in the saucepan and when frothy, add rigatoni and toss well.
7. Add to the tomatoes and garlic, toss, then sprinkle with grated cheese and basil.
8. Serve immediately.

anchovy, tomatoes, butter, garlic, parmesan, fresh basil, rigatoni

Taken from online-cookbook.com/goto/cook/rpage/00159B (may not work)