Honeycomb Pasta
Serves 1
Directions
- 1Sauté garlic, chili flakes, and anchovy in a pan with olive oil over low heat.
- 2Add tomato paste and a rosemary stock to the pan.
- 3Add cherry tomatoes and a touch of water. Cover and cook over medium-low heat for 10 minutes.
- 4Cook for an additional 5 minutes until soft, then smash them with a spoon. Simmer until the sauce is reduced.
- 5Boil pasta in salted water until half-cooked, then drain.
- 6Remove rosemary from the tomato sauce, transfer to a container, and blend until smooth.
- 7Stir grated parmigiano-reggiano into the tomato sauce.
- 8Make a bechamel by melting butter in a pan, whisking in flour, adding milk, and seasoning with parmigiano-reggiano.
- 9Butter the inside of ramekins and pour a small amount of bechamel at the bottom.
- 10Arrange the half-cooked rigatoni standing upright inside the ramekins.
- 11Fill the pasta two-thirds full with the tomato sauce, then top with a layer of bechamel.
- 12Cover the ramekins with grated parmigiano-reggiano.
- 13Cover loosely with foil and bake at 375 degrees for 15-20 minutes.
- 14Uncover and bake for another 15-20 minutes until golden brown.
- 15Let rest for 5 minutes before serving.
Ingredients
- 1 package rigatoni
- to taste olive oil
- to taste cloves garlic
- to taste chili flakes
- to taste anchovy
- to taste tomato paste
- 1 stock rosemary
- to taste cherry tomatoes
- to taste water
- to taste parmigiano-reggiano
- to taste butter
- to taste flour
- to taste milk
Equipment
panwooden spoonpotcolanderpyrexhand blenderramekinswhiskoven
