 ST. JOSEPH PASTA from Cucina Classica II
1 cup chopped onion ½ cup olive oil 15 ounce can Condimento Completo (available at Italian specialty stores) 2 cups tomato sauce ½ cup water 1 pound Perciatelli Pasta 2 cups fresh bread crumbs 2 tablespoons grated locatelli cheese
Cook the onion in 2 tablespoons of oil until softened. Add the Condimento, tomato sauce and water. Bring to a boil. Simmer for 20 minutes, stirring occasionally. Cook macaroni according to directions. In a large skillet, heat the remaining oil; add the bread crumbs and cook stirring just until golden brown. Transfer to bow and add grated locatelli cheese. In a large bowl, combine pasta with enough sauce to just cover. Transfer to an oiled baking dish and sprinkle with some breadcrumb mixture to lightly cover. Bake for 15 minutes in a 400 degree oven. Serve with remaining sauce and breadcrumbs. Buon Appetito!
(Perciatelli pasta is a long thin hollow macaroni, which looks like thick spaghetti.)
Frank Cicero William C. LaMorte Lodge #2251 ~ Staten Island, New York
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Lodge of New York, Order Sons of Italy in America
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