This is a great variation to pasta and marinara and goes great with any grilled chicken.
3 tablespoons extra-virgin olive oil
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoons)
1 tablespoon minced anchovy fillets (4 to 6 fillets) or anchovy paste
1 tablespoon tomato paste
1/4-1/2 teaspoon hot red pepper flakes
1/4 cup oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and cut into thin strips
1 cup pitted kalmata olives , rinsed and coarsely chopped (see note)
1 3/4 teaspoons table salt
1 pound rigatoni
2 ounces finely grated Parmesan cheese (about 1 cup)
1 1/2 cups lightly packed fresh basil leaves , roughly torn
Ground black pepper
- Combine 3 tablespoons olive oil, 1 tablespoon garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in medium bowl. Set aside.
- Bring 4 quarts water to boil in Dutch oven over high heat. Add rigatoni and remaining 1 1/2 teaspoons salt.
- While pasta is cooking, return now-empty skillet to medium heat and add olive mixture. Cook until olive mixture is aromatic and oil has turned rusty red, 4 to 6 minutes. Remove 3/4 cup pasta cooking water from pot and add to skillet. Bring to simmer and cook for 2 minutes. Remove pan from heat while pasta finishes cooking.
- When pasta is just shy of al dente, drain pasta, reserving 1/2 cup of pasta cooking water, and transfer back to Dutch oven. Add olive mixture to pasta and toss over medium heat until pasta absorbs most of liquid, about 2 minutes. Stir in 1/2 cup Parmesan. Adjust consistency of sauce with reserved pasta water. (Sauce should cling to pasta but not be too loose or runny.)
- Remove pot from heat and stir in parsley and basil; adjust seasoning with pepper.
Source: Serves 4 to 6. Published July 1, 2008. From Cook’s Illustrated.