St. Joseph's Day Pasta: Lasagnette del San Giuseppe

Total Time:
1 hr 25 min
Prep:
30 min
Cook:
55 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 cup blanched almonds
  • 1/2 cup extra-virgin olive oil
  • 2 cups unseasoned fresh bread crumbs
  • 8 salt-packed anchovy fillets, rinsed and chopped
  • Salt and pepper
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 1 1/2 cups Basic Tomato Sauce, recipe follows or store-bought
  • 6 to 8 basil leaves, torn to shreds
  • 1 pound lasagnette or 1 1/4-inch-wide papardelle
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Directions
  • In a small frying pan over medium heat, gently toast the almonds in a teaspoon of olive oil until they are golden brown. Remove almonds to a cutting board and finely chop. In the oil remaining in the pan, toast bread crumbs until golden brown and crisp. Combine bread crumbs with almonds in a small bowl.

  • Add 2 tablespoons of oil to the pan. Over medium-low heat, stir in anchovies and crush into oil with a fork. Transfer the anchovies and oil to the bowl with the bread crumbs, and season with lots of black pepper. Set aside.

  • Pour the remaining oil into the frying pan, over medium-low heat. Add the garlic and onion and cook until soft, but not brown. Add tomato sauce and cook for 3 to 4 minutes, or until just long enough to combine flavors. Add basil and set aside.

  • Bring a pot of lightly salted water to a rolling boil, drop in pasta and cook until al dente, about 10 to 12 minutes.

  • Drain and dress with tomato sauce and half of bread crumb mixture. Sprinkle the remaining crumb mixture over top and serve immediately.

  • Basic Tomato Sauce:

  • In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

  • Yield: 4 cups


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