Pasta di San Giovanello

By LeeBoruchow

St. John's Eve pasta.

Ingredients

• 3/4 cup sliced blanched almonds
• 1/2 cup extra-virgin olive oil
• 2 cups fresh bread crumbs
• 4 salt-packed anchovies, rinsed, fileted and chopped
• black pepper
• 1 clove garlic, sliced
• 1 onion, finely chopped
• 1 1/2 cups Basic Tomato Sauce
• 6 to 8 basil leaves, chiffonade
• 1 pound lasagnette

Details

Servings 4

Preparation

Step 1

In a frying pan over medium heat, gently toast the almonds in a teaspoon of olive oil until they are golden brown. Remove almonds to a bowl. In the oil remaining in the pan, toast bread crumbs until golden brown and crisp. Combine bread crumbs with almonds.

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 until reduced by 1/3. Add basil and set aside.

Bring a pot of salted water to a rolling boil, drop in pasta and cook until al dente.

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