Macaroni Nicoise

1. 1

   Chop the anchovies.

2. 2

   Blanch, peel and cut tomatoes into thin slices.

3. 3

   Place tomatoes in a serving bowl with the anchovies and peeled and crushed garlic.

4. 4

   Cook the rigatoni in a large saucepan of boiling water until just tender (al dente).

5. 5

   When cooked, drain in colander.

6. 6

   Melt the butter in the saucepan and when frothy, add rigatoni and toss well.

7. 7

   Add to the tomatoes and garlic, toss, then sprinkle with grated cheese and basil.

8. 8

   Serve immediately.

No additional tips available.