1. Heat
the olive oil in a sauté pan and add the onion. Sauté until
the onion becomes limp. Add the anchovies and sauté for a
few minutes. Add the tomatoes, garlic, salt black pepper and
basil. Sauté until the tomatoes turn limp and become sauce.
2. Bring
a large pot of water to a boil. Add the pasta and stir.
Cook the rigatoni for 15 minutes or until tender. Drain and
toss with the onion and anchovy sauce.
3. Serve
and sprinkle with the Mozzarella and grating cheeses.
