Rigatoni with Cherry Tomatoes and Anchovies

Ingredients

• 2 pints cherry or grape tomatoes
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 2 medium garlic cloves, smashed and peeled
• 1 large yellow onion, finely chopped
• 5 oil-packed anchovy fillets
• ½ teaspoon red pepper flakes
• 1 pound rigatoni, ziti or mezze rigati pasta
• Finely grated Parmesan cheese, to serve

Instructions

1. 1. Toss tomatoes with part of the oil, salt and pepper; broil until blistered and burst.
2. 2. Brown garlic in the remaining oil and discard. Cook onion until soft, then add anchovies and pepper flakes. Stir in tomatoes and reduce to a sauce.
3. 3. Cook pasta shy of al dente, reserving water. Finish pasta in the tomato-anchovy sauce with reserved water; season and serve with grated Parmesan.