Pasta with Tomato Sauce, White Anchovies and Basil
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.
- 12 oz. fusilli, such as Patagonia Provisions Organic Kernza® Fusilli
- 24-oz. jar pasta sauce (such as vodka or arrabiata sauce)
- 2 cans Patagonia Provisions Roasted Garlic White Anchovies
- 2-oz. piece of Parmesan cheese
- Red chile flakes (optional)
- Large handful loosely packed basil leaves
Putting It All Together
- Bring a medium pot of well-salted water to a boil. Add fusilli and cook until just tender, 10-12 minutes.
- Meanwhile, heat sauce till simmering.
- 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.
- 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.