• Ingredients: 14
  • Serves: 2

Tomato-anchovy pasta with rotini or other corkscrew-shaped pasta, grated parmesan cheese.


  • 3/4 lb. rotini or other corkscrew-shaped pasta
  • 1/2 cup grated Parmesan cheese

For 16 toasts:

For herbed goat cheese

  • 2 bunches watercress, coarse stems discarded, rinsed and spun dry

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 Heat olive oil in heavy large skillet over medium-high heat. Add green onions and garlic and sauté until soft, about 5 minutes.

    For this step you will need

  2. Step 2 Add anchovies and stir 1 minute. Add tomatoes and simmer until sauce thickens slightly, about 6 minutes.
  3. Step 3 Cook rotini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  4. Step 4 Add reserved cooking liquid to tomato-anchovy sauce in skillet and stir over medium-high heat until heated through.
  5. Step 5 Add rotini and toss until sauce coats rotini. Add Parmesan cheese and toss to blend. Season pasta to taste with salt and pepper.

    For this step you will need

Nutrition information

Calories 1,102 Carbohydrates 142 g (47%)
Fat 40 g (62%) Protein 43 g (87%)
Saturated Fat 9 g (47%) Sodium 1,821 mg (76%)
Polyunsaturated Fat 5 g Fiber 9 g (36%)
Monounsaturated Fat 23 g Cholesterol 43 mg (14%)