Rigatoni with Cherry Tomatoes and Anchovies

• porce: 6 servings
• celkový čas: 30 minutes

Ingredience

945 grams cherry or grape tomatoes

90 ml extra-virgin olive oil, divided

Kosher salt and ground black pepper

2 medium garlic cloves, smashed and peeled

1 large yellow onion, finely chopped

25 grams oil-packed anchovy fillets

2 grams red pepper flakes

450 grams rigatoni, ziti, or mezze rigati pasta

Finely grated Parmesan cheese, to serve

Pokyny

Heat the oven to broil with a rack about 6 inches from the element. Line a broiler-safe rimmed baking sheet with foil. In a large bowl, toss together the tomatoes, 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Transfer the mixture, including the oil, to the prepared baking sheet and broil until the tomatoes are blistered and most have burst, 8 to 10 minutes; set aside.

In a 12-inch skillet over medium-high, combine the remaining 4 tablespoons oil and the garlic; cook, stirring, until the garlic is lightly browned, about 2 minutes. Remove and discard the garlic, then stir in the onion and ½ teaspoon salt. Reduce to medium, cover and cook, stirring occasionally, until the onion is fully softened but not browned, about 10 minutes. Add the anchovies and pepper flakes; cook, stirring, until the anchovies have broken down, about 5 minutes.

Stir in the tomatoes with juices. Bring to a simmer over medium-high and cook, stirring often and pressing on the tomatoes that did not burst during broiling, until the tomatoes have broken down and a spatula drawn through the sauce leaves a trail, 3 to 5 minutes. Remove the pan from the heat.

In a large pot, bring 6 cups water to a boil. Add the pasta and 1 teaspoon salt, then cook, stirring occasionally, until the noodles are tender on the exterior but still quite firm at the center. Drain the pasta in a colander set in a large bowl; reserve the cooking water. Return the pasta to the pot and stir in the tomato mixture followed by 2 cups of the reserved pasta water. Cover and cook over medium, stirring occasionally, until the pasta is al dente, 5 to 7 minutes, adding more reserved water as needed so the sauce clings to the noodles. Taste and season with salt and pepper. Serve sprinkled with Parmesan.