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RECIPE

Serves 2

A CookTale

Before there were celebrity chefs with celebrity cookbooks, there were marvelous Italian food writers like Giuliano Bugialli, Ada Boni, Marcella Hazan, as well as a host of others. Years ago I came upon a recipe in one of their books that called for Tomatoes, Anchovies, EVOO and Chiles roasted in a hot oven until they all melted together. In hindsight it was everything a roasted pasta dish should be, and last evening I took aim at replicating it. Like that movie you thought was the greatest ever seen, until you re-saw it. The pasta was delicious, but was it worth carrying around in my head for years? You be the judge!

INGREDIENTS

1 to 2 lbs of fresh firm Tomatoes
1/3 to 1/2 cup EVOO
3 oz of Anchovy Fillets (a tin)
1 cup of coarsely chopped flat leaf Parsley
Kosher or Sea Salt & Fresh Black Pepper
4 oz of Spaghetti (cooked al dente)
Dried Red Pepper Flakes

METHOD

1. Preheat the oven to 400 degrees.

2. Slice the Tomatoes into very thick slabs

3. In a soufflé dish or similar baking dish with high sides, place a layer of Tomato slices. Top with some Anchovy fillets, a grind of Black Pepper, a sprinkling of Red Pepper Flakes & a pinch or two of Salt.

4. Continue building the layers. You’ll end up with three in total. On the top layer, do not use Anchovy fillets. You want them to melt into the sauce, not get crispy or charred.

5. Pour the EVOO over the Tomato layers.

6. Bake for an hour or an hour & fifteen minutes until the oil & the juices given off by the Tomatoes are bubbling, & the top layer takes on an appealing roasted appearance.

7. Bring a pot of water to a boil. Cook the Spaghetti until al dente. Drain & place in a large bowl & carefully pour or ladle the hot sauce over it.

8. Right before serving, add the chopped Parsley & toss again. Check to see whether more seasoning is needed & plate.

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