350 gms. elbow macaroni
2 (45 gms.) cans anchovies milk
185 gms. Swiss cheese
425 gms. can Sunbest Whole Peeled Tomatoes, sliced
2 tsps. fresh basil leaves, chopped
2 tbsps. Oil
1 onion, finely chopped
1 clove garlic, crushed
425 gms. cans Sunbest Diced Tomatoes
1 tbsp. Sunbest Tomato Paste
Prepare the pasta according to package instructions. Drain anchovies, soak in a bowl of milk for 30 minutes, then drain .
Heat oil in a pan . Gently fry onion until golden .
Add garlic, undrained Sunbest Diced Tomatoes, chopped basil leaves and Sunbest Tomato Paste . Cover and simmer, stirring occasionally for about 20 minutes . Remove from heat .
Grease a shallow ovenproof dish (25 x 28 cms ) . Spread half of the cooked macaroni . Spoon a layer of tomato sauce over the cooked macaroni . Add cheese slices and arrange anchovies in a lattice pattern over the top . Put a slice of Sunbest Whole Peeled Tomato on each lattice square and sprinkle with basil . Bake at 190ºC for 15 to 20 minutes, or until heated through and the cheese has melted.