Pasta in Carrozza - Baked Pasta with Cauliflower and Anchovies
Another Sicilian beauty: Pasta in Carrozza - Baked Pasta with sandines sauce and Cauliflower.
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Ingredients
For 4 Person(s)
For the Breadcrumbs:
- 1 tablespoon extra virgin olive oil
- 1/2 cup plain breadcrumbs
- fresh black pepper, as desired
- 1/2 cup grated pecorino cheese
For the Sauce:
- 3 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 4 fillets anchovie
- 6 ounces tomato paste
- 18 ounces water
- 28 ounces peeled tomatoes, pureed
- 1 cup water
- salt and pepper, as desired
- 14 1/2 ounces Seasoning for Pasta and Sardines.
- 1/3 cup raisins
- 1/3 ounce pinoli nuts
For the Cauliflower:
- 1 medium cauliflower
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- fresh black pepper, as desired
- 1 pound bucatini pasta
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Directions
- Products needed for this recipe HERE!
- Toast the Breadcrumbs:
- In a medium saute pan, add 1 spoon of olive oil and the breadcrumbs. Add black pepper as desired.
- On a medium flame, keep stirring the breadcrumbs until they turn golden brown. About 5 minutes.
- Quickly remove the breadcrumbs from the pan and put them in a bowl to cool. Set aside.
- Make the Sauce:
- In a large sauce pan, add the olive oil and the onion. Once the onion has turned translucent add the anchovies.
- Let the anchovies melt and add the tomato paste and 18 ounces of water.
- Puree a can of peeped tomatoes and add then to the sauce along with 1 cup of water.
- Add salt and pepper as desired.
- Add the Seasoning for Pasta and Sardines and mix well.
- Add the raising and pinoli nuts.
- Semi cover the pot and cook for about 15 minutes at medium flame.
- Prepare the Cauliflower:
- Cut the cauliflower in large florets and boil them in salted water for about 10 minutes or until they are as tender as you like them.
- Remove the florets from the water and put them in a bowl where you will cut the florets into byte size chunks. Do not discard the water as we need it for the pasta.
- In a large saute pan, add 3 tablespoons of olive oil and the chopped onion.
- Once the onion turns translucent add the cauliflower. Sti for a few minutes and add 1 cup of the sauce you made earlier. Mix well and set aside.
- Boil the bucatini pasta in the cauliflower water. Cook the bucatini until they are pre al dente.
- Remove the bucatini from the water and put them in a bowl. add 1 cup of the sauce and mix well.
- Assembly the Pasta in Carrozza:
- Pre-heat the oven to 425F.
- Mix the toasted breadcrumbs with the pecorino cheese.
- Take a 9x13x3 baking pan and place 1 cup of sauce at the bottom of it.
- add 1/3 of the bucatini and spread them well.
- Add 1/2 of the cauliflower and spread.
- Sprinkle some breadcrumbs.
- Sprinkle 1/2 cup of the sauce.
- Add another 1/3 of the bucatini.
- Add the remainder of the cauliflower and spread well.
- Sprinkle more brad crumbs and 1/2 cups of sauce.
- Add the remaining bucatini with a final sprinkle of breadcrumbs and another 1/2 cup of the sauce.
- Bake for 20-25 minutes.
- Once out of the oven, let it rest before cutting and serving.
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Recipe Notes
The extra sauce and breadcrumbs can be use to garnish the dishes when you serve them.
Reviews
Loved the video but in the video you use a fennel mixture. It's not in the recipe. Why not? - kofigan
i find that any recipe i look closely at, are either incomplete or incorrect...either measurements o...
See Full Review >> - artyjudy1
Seasoning for Pasta and Sardines - What is the seasoning so can buy? - new york
