Dice the mozzarella cheese, remove the salt from the anchovies, peel the tomatoes and slice them. Cut the pasta sheet to obtain 12 – 1/3” squares.
Cook the pasta squares for a few minutes, drain and lay on a moist teal-towel. Fill the pasta with mozzarella, anchovies and Parmesan; roll carefully. Heat the oil in a saucepan, add the tomato pulp, add salt and cook, savor with minced basil.
Align the cannelloni in a buttered, oven proof dish, cover with the tomato sauce, pepper to taste, sprinkle with grated Parmesan and cook for about 20 minutes in 350° F.
Makes 12 Cannelloni.