Inspired by the stay at home Dad blogger, Man vs. Pink‘s post on the pasta bake, or timpano, from the movie Big Night (with Stanley Tucci, I love him) I started looking for similar recipes, in one of those lazy Sunday morning browses through some of my lovely cookbooks. Giorgio Locatelli’s Timbalo di Riso con Pasta looks amazing – pasta bake with rice, pasta, meatballs, hardboiled eggs and tomato sauce – and so does his recipe for Baked pasta with aubergine. So, keeping in mind the busy week ahead, I’m thinking of making a pasta bake today. Some ideas so far:
- Aubergine, peppers and courgette with tomato sauce and Parmesan breadcrumb crust
- Cauliflower, blue cheese and walnut, with a lovely white sauce, and maybe some spinach
- Roasted butternut squash and sage butter and goat’s cheese
- Cabbage, potatoes and lots of cheese sauce, with wholewheat pasta, a nod to Northern Italian traditions
I’ll keep you posted about what I make!
Here’s a pic of my fave pasta, and here’s the recipe. Buon appetito!
They were waiting in the fridge. I checked them and, ugh, I could feel a squishy bit. Had I trusted the cooling properties of the fridge a day too long? Was I about to lose my aubergines to poor planning? Flip.
A traditional Southern Italian fresh pasta dish that has no tomatoes and is vegetarian friendly. You get green veggies and a kick. What’s not to like?
This version here uses dry pasta and dried chili flakes because that’s what I had handy. If you can get your hands on the traditional orecchiette and some fresh chili, use them instead. You fancy pants, you.
I’ve been known to bastardise this dish by adding ANCHOVIES. There’s another pasta recipe, similar to the one above, that uses turnip tops instead and often includes these dreaded little fishes. Trust me, they’re delicious, if you think of them as seasoning and chop them up really small.