Pasta in Carrozza - Baked Pasta with Cauliflower and Anchovies

Another Sicilian beauty:  Pasta in Carrozza - Baked Pasta with sandines sauce and Cauliflower.

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Ingredients

For 4 Person(s)

For the Breadcrumbs:

  • 1 tablespoon Botticelli extra virgin olive oil
  • 1/2 cup plain breadcrumbs
  • fresh black pepper, as desired
  • 1/2 cup grated pecorino cheese

For the Sauce:

  • 3 tablespoons Botticelli extra virgin olive oil
  • 1 small onion, chopped
  • 4 fillets anchovie
  • 6 ounces tomato paste
  • 18 ounces water
  • 28 ounces Botticelli peeled tomatoes, pureed
  • 1 cup water
  • salt and pepper, as desired
  • 14 1/2 ounces Seasoning for Pasta and Sardines.
  • 1/3 cup raisins
  • 1/3 ounce pinoli nuts

For the Cauliflower:

  • 1 medium cauliflower
  • 2 tablespoons Botticelli extra virgin olive oil
  • 1 small onion, chopped
  • fresh black pepper, as desired
  • 1 pound bucatini pasta
 
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Directions

  1. Toast the Breadcrumbs:
    1. In a medium saute pan, add 1 spoon of olive oil and the breadcrumbs. Add black pepper as desired.
    2. On a medium flame, keep stirring the breadcrumbs until they turn golden brown. About 5 minutes.
    3. Quickly remove the breadcrumbs from the pan and put them in a bowl to cool. Set aside.
  2. Make the Sauce:
    1. In a large sauce pan, add the olive oil and the onion. Once the onion has turned translucent add the anchovies.
    2. Let the anchovies melt and add the tomato paste and 18 ounces of water.
    3. Puree a can of Botticelli Peeped tomatoes and add then to the sauce along with 1 cup of water.
    4. Add salt and pepper as desired.
    5. Add the Seasoning for Pasta and Sardines and mix well.
    6. Add the raising and pinoli nuts.
    7. Semi cover the pot and cook for about 15 minutes at medium flame.
  3. Prepare the Cauliflower:
    1. Cut the cauliflower in large florets and boil them in salted water for about 10 minutes or until they are as tender as you like them.
    2. Remove the florets from the water and put them in a bowl where you will cut the florets into byte size chunks. Do not discard the water as we need it for the pasta.
    3. In a large saute pan, add 3 tablespoons of olive oil and the chopped onion.
    4. Once the onion turns translucent add the cauliflower. Sti for a few minutes and add 1 cup of the sauce you made earlier. Mix well and set aside.
    5. Boil the bucatini pasta in the cauliflower water. Cook the bucatini until they are pre al dente.
    6. Remove the bucatini from the water and put them in a bowl. add 1 cup of the sauce and mix well.
  4. Assembly the Pasta in Carrozza:
    1. Pre-heat the oven to 425F.
    2. Mix the toasted breadcrumbs with the pecorino cheese.
    3. Take a 9x13x3 baking pan and place 1 cup of sauce at the bottom of it.
    4. add 1/3 of the bucatini and spread them well.
    5. Add 1/2 of the cauliflower and spread.
    6. Sprinkle some breadcrumbs.
    7. Sprinkle 1/2 cup of the sauce.
    8. Add another 1/3 of the bucatini.
    9. Add the remainder of the cauliflower and spread well.
    10. Sprinkle more brad crumbs and 1/2 cups of sauce.
    11. Add the remaining bucatini with a final sprinkle of breadcrumbs and another 1/2 cup of the sauce.
    12. Bake for 20-25 minutes.
    13. Once out of the oven, let it rest before cutting and serving.
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Recipe Notes

The extra sauce and breadcrumbs can be use to garnish the dishes when you serve them.

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