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Pasta with Tomato Sauce, White Anchovies and Basil

Pasta with Tomato Sauce, White Anchovies and Basil

Skill Level: Easy

Makes: 4 to 6 servings

Made With:

Roasted Garlic Spanish White Anchovies

$8.00

Unit price
per 

Organic Kernza® Fusilli

$7.00

Unit price
per 

Climber and cook Karen Shinto came up with this 15-minute dinner. Fusilli works great here, because its deep ridges trap the tomato sauce and the garlicky anchovy oil, loading each piece with flavor.

Ingredients

Putting It All Together

  1. Bring a medium pot of well-salted water to a boil. Add fusilli and cook until just tender, 10-12 minutes.
  2. Meanwhile, heat sauce till simmering.
  3. Drain pasta and pour into a serving bowl. Mix in tomato sauce. Stir in anchovies, breaking them up a little as you add them, and pouring in as much of the garlicky oil from the tin as you like.
  4. With a vegetable peeler, shave thin slices of cheese right onto the hot pasta.  Add a few pinches of chile flakes if you like. Top with basil leaves, tearing them into bite-size pieces to release their wonderful fresh smell.