Spaghetti Timpani - {Timpano Aglio Olio}

Recipe Ingredients

2 tablespoons	30ml	Salt
8 tablespoons	120ml	Extra-virgin olive oil - divided
1 tablespoon	15ml	Red onion - cut thin slices (medium)
8		Garlic cloves - thinly sliced
1 lb	454g / 16oz	Spaghettini
3/4 cup	177ml	Freshly-grated ricotta salata - divided
1		Fresh oregano - leaves only
2 cups	292g / 10oz	Fresh breadcrumbs

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat 4 tablespoons of the oil until almost smoking. Add the onion and garlic and saute until soft and golden brown, about 5 to 6 minutes, and allow to cool.

Drop the pasta in the boiling water and cook according to package directions, until tender yet al dente. Drain and refresh with cool water, and place into a mixing bowl. Combine the onion and garlic with the pasta. Add 1/4 cup of the ricotta salata and the oregano leaves and toss to mix.

Preheat the oven to 375 degrees.

Coat the inside of a 3-quart, rounded bundt pan with the remaining 4 tablespoons of oil and coat it with the bread crumbs. Place pasta in the bundt pan and press it in well. Bake in the oven for 20 minutes, carefully turn out onto a plate and serve hot, with remaining grated cheese on the side.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A27) - from the TV FOOD NETWORK

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