Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 turns of the pan
- 3 cloves garlic
- finely chopped
- 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
- 1 (14-ounce) can crushed tomatoes
- (recommended: San Marzano)* If San Marzanos are not available
- add a teaspoon sugar to your sauce
- optional
- Coarse salt
- A handful fresh basil leaves
- torn
- 1 pound ziti rigate
- with ridges
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Freshly ground black pepper
- A generous grating nutmeg
- 2 cups whole milk
- 1/2 cup shredded asiago cheese
- 1/2 cup shredded Parmigiano-Reggiano
- 1 cup sliced fresh mozzarella
- Crusty bread
- to pass at table
Instructions
- Put pasta water on to boil.
- In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil.
- Chop whole tomatoes and add them to the pan.
- Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
- Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
- While pasta cooks, melt butter in a small pot over medium heat.
- Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour.
- Add milk and bring sauce to a bubble.
- Reduce 5 minutes.
- Drain pasta and transfer to a large casserole dish.
- Pour the tomato and basil sauce over the pasta and turn to coat the pasta.
- Pour the bechamel over the already coated pasta.
- Cover the top of the pasta with Asiago, Parmesan and mozzarella.
- Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.
- Serve immediately with Spinach and Artichoke Salad and bread.
- 3/4 pound, 4 to 5 cups, baby spinach, packed
- 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Salt and pepper
- A handful shredded Parmigiano-Reggiano
- Combine spinach and artichokes.
- Place garlic, lemon zest and juice in small dish and add vinegar.
- Let it stand 5 minutes then whisk in extra-virgin olive oil.
- Pour oil and vinegar dressing over salad and toss to combine.
- Season the salad with salt and pepper, to your taste.
- Top the salad with cheese then serve.
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