tiramisú
© Spirit Media 2004-2008 All Rights Reserved
Tiramisú from Rocco's Italian-American -dessert for pasta.
Tiramasu goes great with any dish, I picked out a few pasta entree's I thought you could add it to.
Spaghetti Scarpariello
2 tablespoons Extra Virgin Olive oil
6 cloves garlic, sliced thin
5 anchovies
1 1/2 cups canned chopped or fresh overripe tomatoes
1 tablespoon oregano, fresh or dried
1 teaspoon anchovy paste
2 tablespoons salt, plus more to taste
1 tablespoon capers
1/2 cup quartered black Olives
1/4 cup fine plain breadcrumbs
1 pinch chili flakes
Put a large, covered stockpot of cold water over high heat.
In a large skillet over medium heat, warm the olive oil, then the garlic. Stir until light golden brown. Add the anchovy, breaking it up with the edge of a spoon. When it starts to break down, add the tomatoes and anchovy paste.
When the pasta is almost boiling (you will see little bubbles on the bottom of the pot), add 2 tablespoons of salt. Add the spaghetti when the water boils rapidly. With a wooden spoon or spaghetti fork, stir the pasta, pushing the sides down until it is all submerged. (SEE PAGE XX). When it is al dente, drain the spaghetti, reserving some of the cooking water separately.
Add the breadcrumbs, oregano, and chili flakes to the skillet with the tomato and anchovies. Stir. Add the drained spaghetti with about 1/4 cup of the cooking water, the capers and olives, and toss non-stop for 2 minutes.
Published: 02/06/06
© Spirit Media 2004-2008 All Rights Reserved
