St. Joseph’s Pasta with Sawdust Recipe

fort lauderdale personal chef event catering

Serves 4

1lb/450g pasta, cooked according to package directions al dente (to the tooth)
2 tbsp/30ml olive oil
5 cloves garlic, chopped
⅛ tsp/.5ml red pepper flakes
1 cup/225ml onion, diced
1 bulb, 2 cups/450ml fresh fennel, cut into bite sized pieces
2 cans anchovies, drained and chopped
2 cups/794g crushed tomatoes
2 tbsp/30ml tomato paste
1 tbsp/15ml basil, chopped

Heat oil in large pot, and saute in it the garlic and pepper flakes (30 seconds), add the fennel, onion and anchovies, saute until fennel is soft and onion is becoming translucent and anchovies “melt”(3-4 minutes).  Stir in tomato paste and coat all vegetables (1-2 minutes).  Add tomatoes and basil. Simmer 30 minutes.
2 tbsp/30ml olive oil
1 tsp/15ml garlic, thinly sliced
2 tbsp/30ml pine nuts, chopped
2 tbsp/30ml basil, chopped
1 cup/225ml fine homemade breadcrumbs , toasted
Pour oil and garlic in pan. Cook over low heat for 10 minutes.  Remove from heat, add crumbs and remaining ingredients. Pour sauce over the pasta, then sprinkle with the breadcrumbs.

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