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Pasta Nada For One recipe

Pasta Nada For One

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  • Author: Kelly Djalali


~4 cups Large Rigatoni Pasta

Kosher Salt (for the pasta water)

3 tbsp. Olive Oil

2 Garlic Cloves, minced

1 small Shallot, minced

5-6 Anchovy Filets

1 can Black Olives, drained

3 Roma Tomatoes, seeds removed and julienned

1/4 cup Grated Parmesan Cheese, plus more for topping

Drizzle Olive Oil

Flaky Finishing Salt

Fresh Ground Black Pepper

Chopped Fresh Parsley


Get a pot of water, covered, set to boil. 

Make a paste out of 5-6 anchovy filets. 

Add salt to the boiling pasta water and cook the pasta according to package directions for just shy of al dente. 

In a large skillet, heat about 3 tablespoons of olive oil over medium heat. 

Add the anchovy paste, minced shallot, olives, and garlic to the pan. Sauté for about 1-2 minutes. Reduce the heat to low and add the Roma tomato slices. Toss the tomato slices to coat. Leave the heat on low and stir occasionally.

When the pasta is ready, use a spider skimmer to add the cooked pasta to the skillet. Pour in a little of the pasta water, increase the heat to medium and stir the pasta with the water, olive oil, olive, tomato, and anchovy mixture until the pasta water creates a thin sauce that clings to the pasta.  

Cut the heat and stir in about ¼ cup of Parmesan cheese and serve. 

Top each serving with flaky finishing salt, more Parmesan cheese, freshly ground black pepper, and fresh herbs. Give it a drizzle of olive oil if desired.