St. Joseph's Day Pasta: Lasagnette del San Giuseppe

Ingredients

• 6  to 8 basil leaves 
• 0.8 cup blanched almonds and 
• 2 cups unseasoned bread crumbs fresh
• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 3 tablespoons thyme leaves dried fresh chopped
• 1 clove garlic finely chopped
• 4  garlic cloves peeled thinly sliced
• 0.3 cup olive oil extra-virgin
• 0.5 cup olive oil extra-virgin
• 1  onion finely chopped
• 1  onion spanish chopped
• 6 servings salt 
• 6 servings salt and pepper 
• 8 fillet salt-packed anchovy rinsed chopped
• 1 pound lasagnette or 

Equipment

• bowl
• frying pan
• sauce pan
• pot
• cutting board

Directions

1. In a small frying pan over medium heat, gently toast the almonds in a teaspoon of olive oil until they are golden brown.
2. Remove almonds to a cutting board and finely chop. In the oil remaining in the pan, toast bread crumbs until golden brown and crisp.
3. Combine bread crumbs with almonds in a small bowl.
4. Add 2 tablespoons of oil to the pan. Over medium-low heat, stir in anchovies and crush into oil with a fork.
5. Transfer the anchovies and oil to the bowl with the bread crumbs, and season with lots of black pepper. Set aside.
6. Pour the remaining oil into the frying pan, over medium-low heat.
7. Add the garlic and onion and cook until soft, but not brown.
8. Add tomato sauce and cook for 3 to 4 minutes, or until just long enough to combine flavors.
9. Add basil and set aside.
10. Bring a pot of lightly salted water to a rolling boil, drop in pasta and cook until al dente, about 10 to 12 minutes.
11. Drain and dress with tomato sauce and half of bread crumb mixture.
12. Sprinkle the remaining crumb mixture over top and serve immediately.
13. In a 3-quart saucepan, heat the olive oil over medium heat.
14. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
15. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
16. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.