Honeycomb Pasta
Directions
- 1Start by preparing the tomato pasta sauce with olive oil, garlic, chili, and anchovy in a cold pan on very low heat.
- 2Add some tomato paste to the pan and stir it in.
- 3Throw in a tiny rosemary stock.
- 4After a couple of minutes, add cherry tomatoes and a little water.
- 5Cover the pan and cook on medium-low for 10 minutes.
- 6Cook for 5 more minutes until tomatoes can be easily smushed.
- 7Simmer the sauce on a low simmer until it's reduced.
- 8Add pasta into boiling salted water.
- 9Remove the rosemary stock from the sauce.
- 10Pour the sauce into a Pyrex measuring cup.
- 11Blend the sauce with an immersion blender.
- 12Drain the pasta when it's halfway cooked.
- 13Add some Parmigiano Reggiano to the sauce and stir it in.
- 14Melt some butter in a pan and add flour to make a béchamel sauce.
- 15Season the béchamel and finish it with Parmigiano.
- 16Take some butter and rub it all over the inside of your ramekin.
- 17Pour a little béchamel to cover the bottom of the ramekin.
- 18Arrange the half-cooked pasta upright in the ramekin over the béchamel.
- 19Fill the pasta in the ramekin about two-thirds of the way with the tomato sauce.
- 20Top it with another layer of béchamel.
- 21Add a large grating of Parmigiano on top.
- 22Tent loosely with foil and bake in a 375-degree oven for 15 to 20 minutes.
- 23After 15 minutes, uncover the pasta and place it back in the oven.
- 24Bake uncovered for another 15 to 20 minutes until bubbling and golden brown on top.
- 25Let it sit for about 5 minutes before serving.
Ingredients
- olive oil
- garlic
- chili flakes
- anchovy
- tomato paste
- rosemary stock
- cherry tomatoes
- water
- salt
- pasta (rigatoni)
- Parmigiano Reggiano
- butter
- flour
- nutmeg
- milk
Equipment
panwooden spoonpotlidcolanderPyrex measuring cupimmersion blenderwhiskovenramekinaluminum foilgrater
Tips
- The dish has chewy, crusty bits.
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