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pints cherry or grape tomatoes
tablespoons extra-virgin olive oil, divided
Kosher salt and ground black pepper
medium garlic cloves, smashed and peeled
large yellow onion, finely chopped
oil-packed anchovy fillets
teaspoon red pepper flakes
pound rigatoni, ziti or mezze rigati pasta
Finely grated Parmesan cheese, to serve
I made this tonight. It was ok .. not great. It was easy to make. I like the idea of having small tomatoes broil in the oven. Thanks for the recipe.
This was exceptionally good!
Not one of your best recipes.
how long did you cook the pasta originally
Hi Diane -
Cooking time for the pasta is going to depend on if you are using rigatoni, ziti or mezze rigati, which are all suggested pasta types for this recipe, but will all have slightly different cooking times. Instead we use a clue, "just shy of al dente," to indicate doneness. Just pull out a piece of pasta and taste. If it's just slightly undercooked and, when cut in half there is a small dot of uncooked pasta in the center, it's just shy of al dente. Hope that helps!
The Milk Street Team