Tomato-Mozzarella Tagliatelle Timballo - cooking recipe

Ingredients

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

Preparation

Heat olive oil in large skillet over medium heat.
Add garlic and saute til aromatic, 2 to 3 minutes.
Finely crush tomatoes and add to pan with puree.
Stir in tomato paste, anchovies,and red pepper flakes,.
Season with salt and pepper.
Cook 20 minutes, stirring often.
While sauce cooks, bring large pot of water to rolling boil, and add salt.
Add tagliatelle and cook according to package directions, until not quite al dente.
Drain well, turn into large bowl.
Toss with 2 TBSP butter to keep noodles from sticking together.
Add tomato sauce, olives, and 1/2 cup grated cheese to pasta.
Mix well to distribute ingredients evenly.
Set aside until cooled.
Heat oven to 300\u00b0F.
Use remaining butter to thickly grease 9-inch springform pan.
Dust with Panko, coating bottom and sides of pan.
Add mozzarella to pasta mixture, again mixing well to distribute cheese.
Scrape pasta into prepared pan, pressing to compact, and smoothing top.
Sprinkle with remaining grated cheese.
Bake 45 minutes.
Let stand 10 minutes.
Run a thin spatula around inside rim of pan to loosen.
Remove springform.
Using sharp knife, cut in wedges to serve.