Heat olive oil in heavy large skillet over medium-high heat. Add green onions and garlic and saute until soft, about 5 minutes. Add anchovies and stir 1 minute. Add tomatoes and simmer until sauce thickens slightly, about 6 minutes. (Can be made prepared 2 hours ahead. Let stand at room temperature.) Cook rotini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add reserved cooking liquid to tomato-anchovy sauce in skillet and stir over medium-high heat until heated through. Add rotini and toss until sauce coats rotini. Add Parmesan cheese and toss to blend. Season pasta to taste with salt and pepper. 2 Generous Servings. Bon Appetit July 1994
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 1|
|Calories from Fat: 311 (22%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 315.5mg||97 %|
|Sodium 2594.9mg||89 %|
|Potassium 1795.4mg||47 %|
|Total Carbohydrate 206.4g||61 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 201.6g|
|Protein 68.3g||98 %|
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Calories per serving: 1406
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