Tomato-Mozzarella Tagliatelle Timballo
I subscribe to a neat magazine called "The Week", which is the weekly version of "USA Today" There is always a recipe which is different from anything we usually eat. Loved the looks of this - was a tad daunted by the ingredient list, but after setting up everything before starting, went together easily. Made a lot for 2, but re-heated nicely. I always use more grated cheese in recipes, than listed.
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 4
- 1(28 ounce) can plum tomatoes in puree
- 1tablespoon tomato paste
- 6
- 1⁄2
- 3
- 1
- 3⁄4
- 2tablespoons panko breadcrumbs
- 12
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DIRECTIONS
- Heat olive oil in large skillet over medium heat.
- Add garlic and saute til aromatic, 2 to 3 minutes.
- Finely crush tomatoes and add to pan with puree.
- Stir in tomato paste, anchovies,and red pepper flakes,.
- Season with salt and pepper.
- Cook 20 minutes, stirring often.
- While sauce cooks, bring large pot of water to rolling boil, and add salt.
- Add tagliatelle and cook according to package directions, until not quite al dente.
- Drain well, turn into large bowl.
- Toss with 2 TBSP butter to keep noodles from sticking together.
- Add tomato sauce, olives, and 1/2 cup grated cheese to pasta.
- Mix well to distribute ingredients evenly.
- Set aside until cooled.
- Heat oven to 300°F.
- Use remaining butter to thickly grease 9-inch springform pan.
- Dust with Panko, coating bottom and sides of pan.
- Add mozzarella to pasta mixture, again mixing well to distribute cheese.
- Scrape pasta into prepared pan, pressing to compact, and smoothing top.
- Sprinkle with remaining grated cheese.
- Bake 45 minutes.
- Let stand 10 minutes.
- Run a thin spatula around inside rim of pan to loosen.
- Remove springform.
- Using sharp knife, cut in wedges to serve.
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