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RECIPE

A CookTale

Recently I purchased a Pasta, new to me, Bucati e Rigati from the Puglia region of Italy and made by Tarall’Oro. Alone for dinner last evening, it was the perfect time to satisfy my constant craving for Pasta. What came out of this mania is seen above. The great things about turning pasta into a pie is that the additional ingredients can be successfully added, and the oven roast adds a char. It also becomes a tasty lunch the following day, either at room temperature or quickly heated in the oven or microwave.

INGREDIENTS

6 Ounces of Pasta, (short preferred)
8 Ounces of Puttanesca Sauce (homemade or Rao’s)
2 Roma Tomatoes (thinly sliced)
1/3 Cup of grated Parmesan
Mozzarella Cheese (sliced)
A pinch of Red Pepper Flakes
Basil Leaves (cut to a chiffonade)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Bring a pot of Water to a boil, add Salt & the Pasta. Boil for the cooking time suggested on the package, about 8 minutes for al dente. (The Pasta will continue to cook when the pie is in the oven, so do not overcook.) Drain & set aside in a large bowl.

2. Heat the Puttanesca Sauce in a small saucepan. Add 3/4 of the Sauce to the bowl of Pasta & gently combine.

3. Heat the oven to 425 degrees. Place the rack in the center of the oven.

4. Drizzle 1/2 tsp of EVOO onto the bottom of a 9″ pie plate. Add the sauced Pasta & spread it out evenly. Top with the rest of Puttanesca sauce & sprinkle on the grated Parmesan. Add the Mozzarella slices & the Tomato slices. Drizzle on the remaining 1/2 tsp of EVOO.

5. Place the Pie on a baking sheet (making it easy to remove) put it in the oven. Set a timer for 10 minutes. When the time is up the Mozzarella has melted & the Pasta has begun to char. Remove & allow it to cool for 5 minutes before plating.

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