Tomato-mozzarella Tagliatelle Timballo

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 4 large garlic cloves, minced
• 1 (28 ounce) can plum tomatoes in puree
• 1 tablespoon tomato paste
• 6 anchovies, drained and chopped
• 1/2 teaspoon red pepper flakes, crushed
• salt
• pepper
• 1 lb tagliatelle pasta noodles
• 3 tablespoons butter, divided
• 1 cup kalamata olive, pitted and chopped
• 3/4 cup parmigiano, grated and divided
• 2 tablespoons panko breadcrumbs
• 12 ounces smoked mozzarella cheese, grated

Recipe

• 1 heat olive oil in large skillet over medium heat.
• 2 add garlic and saute til aromatic, 2 to 3 minutes.
• 3 finely crush tomatoes and add to pan with puree.
• 4 stir in tomato paste, anchovies,and red pepper flakes,.
• 5 season with salt and pepper.
• 6 cook 20 minutes, stirring often.
• 7 while sauce cooks, bring large pot of water to rolling boil, and add salt.
• 8 add tagliatelle and cook according to package directions, until not quite al dente.
• 9 drain well, turn into large bowl.
• 10 toss with 2 tbsp butter to keep noodles from sticking together.
• 11 add tomato sauce, olives, and 1/2 cup grated cheese to pasta.
• 12 mix well to distribute ingredients evenly.
• 13 set aside until cooled.
• 14 heat oven to 300°f.
• 15 use remaining butter to thickly grease 9-inch springform pan.
• 16 dust with panko, coating bottom and sides of pan.
• 17 add mozzarella to pasta mixture, again mixing well to distribute cheese.
• 18 scrape pasta into prepared pan, pressing to compact, and smoothing top.
• 19 sprinkle with remaining grated cheese.
• 20 bake 45 minutes.
• 21 let stand 10 minutes.
• 22 run a thin spatula around inside rim of pan to loosen.
• 23 remove springform.
• 24 using sharp knife, cut in wedges to serve.